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It’s quite an interesting name to pair with the fruit, yes fruit, as we know as eggplant. The name makes more sense when you find out that the earlier varieties of eggplants were actually much lighter and white – and are said to have resembled ‘eggs’ hanging from a plant. Isn’t it interesting how over hundreds of years, some original names never change, no matter how much the varieties do? The eggplants that we are commonly familiar with today are far from white – mostly, they are a deep purple color with a green top. This is referred to as the ‘classic’ variation of eggplant, with a large oval shape. Although less prevalent in the States, there are four other varieties of eggplant– Sicilian, White, Indian, and Japanese/Chinese. Eggplants are most common in the Mediterranean food culture – they are a staple in most dishes of the Mediterranean diet.

We wouldn’t be doing our commodities justice without breaking down the spectrum of nutrition they withhold. Perhaps the most significant health benefits to note with eggplants are the essential role they play for the heart and bloodstream. Eggplants have anthocyanins, which are known to protect the heart. Nasunin, a chemical also found in the fruit, helps push blood flow to the brain. This assist with cognitive function is essential to protect from free radicals and continue to get the proper nutrients into the cells while keeping out what shouldn’t be in the body. Eggplants are also known to be linked with aiding in the toxins of the liver by protecting the liver itself from the toxins. The purple skin is also packed with antioxidants, fiber, potassium, and magnesium.


Don’t eat meat? Try replacing meals that incorporate meat with eggplant – this sturdy commodity acts similar to meat in the way it absorbs sauces and flavor. Indeed, eggplants are in many recipes that involve them as the base of a ‘burger,’ pizza crust, and even fries.


Please note that eggplants get bitter with time – so if you want the full flavor and nutrition, try to incorporate into your meals within five days of purchasing. If you are interested in preserving the maximum amount of nutrients and antioxidants possible, be sure and steam the eggplant rather than baking or boiling. If you or someone in your clan find eggplant to be too much on the bitter side, you can air it out prior to cooking it by slicing it into pieces and sprinkling salt over them for around half an hour. This causes the eggplant to ‘sweat’ out some of the initial bitterness some people dislike that sets them away from eggplants in the first place.

It’s no secret that eggplants are a hard sell to the everyday consumer. Most people have an alternative replacement in mind unless they associate eggplant with particular meals. Regardless of how one might feel, it is very hard to refute the massive range of benefits eggplants can provide. Protecting the heart, liver, and bloodstream are hugely important in this commodity, and that makes eggplant beneficial on many fronts. Often, it comes down to finding the right recipes and ways to cook eggplant to become a fan, unless you grew up with it as a staple in your household. With proper research, ingredients, and creativity, eggplants downright bring a lot to the table. Pun intended.

Western Veg-Produce, Inc.
PO Box 82217
Bakersfield, CA 93380

Office: 1-800-WVegPro (983-4776)
Fax: 1-661-637-2365