About me: Eggplant is a close relative of tomatoes, peppers and potatoes, all of which belong to the nightshade family. They are smooth-skinned, oval to elongated, and range in color from white to black to purple to pink. Eggplant is a good source of folate, manganese, and potassium. It is best when cooked. Try grilling it after marinating it with a spicy sauce, or in a yummy ratatouille recipe!
Storage: Put dry, unwashed eggplant in a mesh care bag, or paper towel, and then place inside a reused plastic bag, or container inside your fridge crisper. It will keep for about a week.