S & L Produce, Inc.

Eggplant

RETAIL

Eggplant is a good vegetable for stuffing. Place it next to squash to emphasize that fact.

Create a color break by nestling eggplants next to tomatoes or bell peppers.

Because it is lightweight for its size, eggplants cannot withstand heavy weight or pressure. Never stack more than one or two layers deep; individual cushioning in wrappers is advisable. Bruising is a common problem when product is not handled carefully.

FOOD SERVICE

Eggplant is a good substitute for meat in many dishes. Cut eggplant in half and stuff with meat, fish, or vegetables. Eggplant can be baked, broiled, scalloped, marinated, or sautéed and topped with cheese. Other toppings include creamed mushrooms, sour cream, yogurt, or tomatoes. In the United States it is usually baked, sautéed, or cut into strips or cubes and fried. In the Near and Far East, eggplant is stuffed with meat. In Italy, eggplant often is cut into slices, sautéed in olive oil and cooked with tomato paste.

HANDLING

- Ethylene sensitive. Do not transport with commodities that produce ethylene.

- Susceptible to chilling injury. Eggplant is sensitive to temperature extremes and requires a cool atmosphere to cut moisture loss. If left at room temperature for several days, produce becomes soft and wrinkled.

Small scars on eggplant, commonly caused by wind, do no affect quality.

NUTRITION

The U.S. Food and Drug Administration has approved the following content descriptors for eggplant: fat-free, saturated fat-free, sodium-free, cholesterol-free, and low in calories.

Details

Temp

46-54°F

Humidity

90-95%

Mist

Yes

Shelf Life

10-14 days

Nutrition

Serving Size:
1/5 average eggplant (84g)

Calories

25

Total Fat

0g (%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

0mg (%)

Total Carbs

5g (2%)

Dietary Fiber

2g (8%)

Sugars

3g

Protein

1g (2%)

Vitamin A

0%

Vitamin C

2%

Calcium

0%

Iron

2%

For reference only.
Percent values based on
2,000-calorie diet.