Eggplant: no longer should you admire and then pass by that deep purple oblong thing in your produce section. Here's everything you need to know about the eggplant--from choosing to serving.(eggplant nutrition facts)

They're purple (mostly), oblong (kind of) and, contrary to popular belief, actually a fruit (specifically a berry), not a vegetable. But what the heck are you supposed to do with them? Take heart; you're not the only one puzzling over them in the produce aisle.

Eggplants range from a small egg shape to a large more pear-like shape. Some are even elongated like a zucchini. And they can be white, lavender-streaked or almost black. Eggplants are almost 95 percent water, which makes them extremely filling for few calories and almost no fat.

Give yourself a head start on terrific taste by picking perfect eggplants. Look for bright, green stems and smooth, spotless skins that yield slightly to pressure then bounce back. They should seem heavy for their size, as more weight equals better taste. And another thing: Try to cook an eggplant soon after you buy it. The younger it is, the more tender the skin is; older eggplants should be peeled first.

Always cook eggplant before eating it. Raw eggplant is bitter and has a somewhat unpleasant, spongy texture. When cooked--you can bake, broil, grill, saute or even microwave it--the flesh becomes tender and richly sweet. You might want to salt the flesh prior to cooking to tame some of its natural acidic taste. Salting it and letting it sit for 30 minutes then rinsing it will also draw out some of the moisture, making the flesh denser.

Eggplants mix well with vegetables such as tomatoes, onions and mushrooms, and their meaty, cooked texture makes them an ideal choice for main-dish vegetarian fare (see recipes on the next page). How many other things in your life are this flexible?

They're available year-round, but they are at their peak right now, so get familiar with this funky fruit, and unleash your inner eggplant expertise. They're ... egg-cellent! You saw that coming, right?

Nutrition Facts