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Eggplant
Get to know eggplant — a purple vegetable rich in the antioxidant nasunin. Nutritional content, health benefits, and how to cook eggplant so it doesn't turn oily.
What Is Eggplant?
Eggplant (Solanum melongena) is a vegetable with glossy purple skin (though green and white varieties also exist) and soft, porous flesh that easily absorbs seasoning. Eggplant is a favorite ingredient in Indonesian cooking because of its versatile texture, suitable for frying, cooking in chili sauce (balado), grilling, or serving as a raw/steamed side dish (lalapan).
Eggplant's flavor itself tends to be neutral and slightly sweet, making it the perfect canvas for absorbing whatever seasonings it's paired with.
Nutritional Content of Eggplant
Per 100 grams of fresh eggplant:
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| Nutrient | Amount |
|---|---|
| Calories | ~25 kcal |
| Carbohydrates | ~6 g |
| Fiber | ~3 g |
| Vitamin C | ~2.2 mg |
| Potassium | ~229 mg |
| Nasunin (antioxidant) | Concentrated in the eggplant's purple skin |
Health Benefits
- Rich in fiber — its fiber content is relatively high for a vegetable, helping to support digestion and provide longer-lasting fullness.
- Contains nasunin — this antioxidant found in eggplant's purple skin is believed to help protect cells from oxidative damage.
- Low in calories — a good fit for meal plans that aim to keep energy intake under control.
- Source of potassium — supports muscle function and helps maintain the body's fluid balance.
How to Prepare Eggplant
- Battered-fried or plain-fried — a popular method, great as a side for terasi sambal or balado (chili sauce).
- Grilled or roasted — this method uses less oil and produces a distinctive smoky flavor, perfect for grilled purple eggplant with sambal matah.
- Stir-fried or cooked balado-style — eggplant absorbs seasoning well, resulting in an evenly savory-spicy flavor.
- Steamed as lalapan (raw/steamed side dish) — a lighter option with less oil compared to frying.
How to Choose & Store
Choosing:
- Choose eggplants with glossy, smooth skin and an evenly bright color
- Press the surface lightly — a fresh eggplant will spring back slightly rather than staying dented
- Pick ones that feel light for their size — an eggplant that's too heavy tends to have more seeds and a tougher texture
- Store at a cool room temperature or in the fridge's vegetable drawer, but not too cold as it can damage the texture
- Eggplant is best left unwashed before storing to prevent it from spoiling faster
- Use within 3-5 days for the best results, as eggplant softens quickly if stored too long
Things to Watch Out For
- Eggplant belongs to the nightshade family (Solanaceae) along with tomatoes and potatoes — a small number of people with certain sensitivities may feel discomfort after eating it, though this is rare
- Eggplant flesh quickly turns brown after being cut due to oxidation from exposure to air — soak briefly in salted water to prevent this
Practical Tips
- Soak cut eggplant in salted water for 10-15 minutes before cooking to reduce bitterness and prevent it from absorbing too much oil when fried.
- Cook eggplant over medium-high heat so it doesn't stay in contact with oil for too long and absorb too much of it.
- Steam or microwave eggplant briefly before stir-frying if you want to significantly reduce oil use.
- Cut eggplant right before cooking to prevent browning caused by oxidation.
Frequently Asked Questions
Why does eggplant absorb so much oil when fried?
Eggplant flesh has a sponge-like, porous structure due to the air content within its cells. When fried, these pores absorb oil quickly. Soaking the eggplant briefly in salted water or cooking it by grilling/steaming can help reduce excess oil absorption.
Does eggplant need to be peeled before cooking?
Not necessarily. Eggplant skin is safe to eat and actually contains most of the nasunin antioxidant. Peeling it is mainly a matter of texture preference — some dishes like eggplant balado typically keep the skin on, while certain dishes that require a softer texture are sometimes peeled.
How do you prevent eggplant from turning brown after cutting?
This color change happens due to an oxidation reaction when the eggplant's flesh is exposed to air. The easiest way to prevent it is to soak the cut eggplant in water mixed with a bit of salt or lime juice until you're ready to cook.
Want to see this ingredient used in a recipe?
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Note: The nutrition and health information on this page is educational and general. Exact amounts can vary by variety, preparation, and portion.
