Dispelling nutrition myths, ranting, and occasionally, raving



This is the season for squashes and eggplants. Eggplant is another one of those vegetables that I loathed as a child (okay, until my 20s, maybe even my 30s). I can remember my dad making eggplant dishes and us kids accusing him of trying to starve us. Oh, the joys that children must bring. Back to the point, eggplant can be delicious and creamy. It’s great in a number of dishes including curries, moussaka, ratatouille, and stir-fries.

Eggplant, or aubergine, has 77 calories (per half cup), 1.3 grams of fibre, and 64 mg of potassium.

Eggplant tends to have a natural bitterness, particularly the larger varieties. In order to improve the flavour of the eggplant, slice and place in a large colander and sprinkle with salt. Leave for about 15 minutes to allow the salt to draw out some of the moisture and bitterness. Rinse and dry thoroughly then use as suggested in your recipe.

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

2 thoughts on “Eggplant

  1. Does the nutritional value of eggplant vary much between the many varieties?


    • Good question. I was wondering that too. I could only find nutrition info for the large variety. I would assume they would all be fairly similar but can’t say for certain.


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