Eggplant is a nightshade, related to tomatoes and peppers. It comes in many shapes and sizes, and is usually purple, white, or pink.


Eggplant will store in an unsealed bag in the fridge for a couple of weeks. My favorite preservation method is making a bunch of babaganoush and freezing it, then enjoying the taste of summer in January!


Eggplant is best cooked. Slice or dice it thin and throw it in a stir-fry, or slice it thick and roast it or grill it. The skin is edible, but not required.


  • Veggie Marinade
  • Ratatouille (see Simply in Season)
  • Babaganoush! (eggplant dip) Serious Eats can be a little too serious sometimes – if you skip a couple of steps it will probably still turn out fine. We’ve had good luck freezing babaganoush, too.
  • Try grilling thick slices. It holds up well, and it’s great for vegetarians tired of portobello mushrooms! It also just makes a tasty side dish.
  • Eggplant makes a great addition to any stir-fry! (Try our teriyaki or Egg Roll in a Bowl)
  • A friend of mine likes to hide little pieces of eggplant in his sloppy joe meat!

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