Plant Characteristics

Eggplant (Solanum melongena) belongs to the nightshade plant family (Solanaceae) along with the tomato and potato. Japanese or Asian Eggplants are much smaller and thinner than the usual Italian eggplants which are thicker and more teardrop shaped. 

Nutrition

Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin.  Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Sourced from:  http://www.doctoroz.com/question?query=eggplant; http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22

Preparation

If you do not plan to cook the eggplant in its skin, cover it immediately with water after slicing it and then let it soak in water for 15 minutes to remove any bitterness and prevent discoloration.

Storage

Eggplants are very perishable, being sensitive to both heat and cold. Store the whole plant in a plastic bag and store in the refrigerator, where it will keep for a few days. If you cut eggplant before you store it, it will decay quickly.

Once cooked, eggplant can be stored in the refrigerator for up to three days.

Freezing

For infromation on how to freeze eggplant go to:  http://www.uga.edu/nchfp/how/freeze/eggplant.html

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