Eggplant

Availability

Purple varieties are available all year round with most plentiful quantities from November until June. Other varieties have a more limited supply.

Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.

History

Also known as the aubergine, eggplant is very common in Southern European countries where it is highly prized. The Greek put eggplant in a traditional recipe called moussaka, the French in their traditional recipe, ratatouille, and the Turks in imam bayildi.

Facts and Varieties

Actually a fruit, eggplants contain many fine seeds
Several varieties of eggplant are available in New Zealand
Skin colours range from a deep purple, almost black, to a light purple with creamy streaks to all white. A green-yellow ‘banana’ eggplant and small Thai green eggplants no larger than marbles can sometimes be found
Shapes are also variable, from the more commonly found pear shaped to long and thin cylindrical shapes
The most commonly found variety is the deep purple pear shaped eggplant

Growing Facts

Plant from October to December
Eggplants have a long growing time in can be harvested after 90 to 110 days
Growing conditions can affect the colouring, for instance, a white eggplant may be all white if grown indoors but would have purple streaks if grown outdoors
Eggplants require full sun, regular water and well-drained soil

Nutrition Information

1 cup cubes = 82 g

	Average Quantity per serving	% Daily Intake per serve	Average Quantity per 100 g
Energy (kJ/Cal)	75/18	1%	92/22
Protein (g)	0.6	1%	0.8
Fat, total (g)	0.1	0%	0.1
- saturated (g)	0.03	0%	0.03
Available carbohydrate (g)	2.6	1%	3.2
- sugars (g)	2.5	3%	3.1
Dietary Fibre (g)	2.1	7%	2.5
Sodium (mg)	0	0%	0