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When eaten raw, eggplant has a somewhat bitter, but pleasant taste and spongy texture. Once cooked, though, the taste becomes more mild and a bit richer. It also takes on a soft, creamy texture.

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Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition

Pueblo Fruits

Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.

Garlic Parmesan Eggplant.

Click the link for the recipe.

The following nutrition information is provided by the USDA for 1 cup (82g) of raw eggplant cubes.

  • Calories: 20.5

  • Fat: 0.1g

  • Sodium: 1.6mg

  • Carbohydrates: 4.8g

  • Fiber: 2.4g

  • Sugars: 2.9g

  • Protein: 0.8g

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