Eggplants: Nutritional Content, Growing Tips and Recipes for Eggplant!

I've only seen one recipe for dilled eggplant, and I'm doubtful it could be safely canned, maybe with a pressure canner, but for how long, I don't know. I'm sure it could be safely frozen though: see this page for how to freeze eggplant. And this page has a nice summary about how to grow eggplants in your own garden.

Nutritional Value & Health Benefits of Eggplant (a.k.a., Aubergines)

Eggplants have a small amount of nutrients. They are naturally low in calories and unpeeled, they provide some fiber. There is also some folate and potassium. (ref: Univ of Illinois)

Nutrition Facts (1 cup cooked, cubed )

Calories 27.7
Protein .82 gram
Carbohydrates 6.57 grams
Dietary Fiber 2.48 grams
Phosphorus 21.78 mg
Potassium 245.52 mg
Folate 14.26 mcg

Lemon-Dilled Eggplant and Summer Squash

• 1/4 cup broth
• 2 cloves garlic, minced
• 2 medium onions, thinly sliced
• 3 medium green bell peppers, cored and cut into thin strips
• 2 cups diced eggplant
• 4 cups diced yellow summer squash
• 4 medium tomatoes, chopped and drained
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1/4 cup lemon juice

1. Heat broth in a large saucepan. Add garlic and onions, and sauté until onions begin to soften, about 3 minutes. Add bell peppers, eggplant, and squash, and sauté for 5 more minutes.

2. Add tomatoes, black pepper, oregano, and dill. Cover and simmer, stirring occasionally, for 15 minutes.

3. Remove cover and continue to simmer until any excess liquid has evaporated, about 15 minutes.

4. Stir in lemon juice and serve at once.

Makes 4 servings

Frequently Asked Questions

Q. I have a zillion tomatoes on the vine right now....So many in fact that I can not keep up with the canning of them. Is it possible to freeze the tomatoes whole and then later, when canning season starts to wind down, thaw them and then can them in a boiling water bath or pressure canner (depending on what I am making)?

A. Yes. In theory, you should blanch them first, but in practice, if they will only be in the freezer for a few months, I just use a 60 second blanch followed by ice cold water to slip the skins off, squeeze out excess water, then freeze them in a ziploc bag.

Home Canning Kits This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids! To see more canners, of different styles, makes and prices, click here!For more information and current pricing: Click here for a larger photo, more information, pricing, ordering, etc. Average Customer Review: Usually ships in 1-2 business days

Lids, Rings, Jars, mixes, pectin, etc. Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store! Get them all here at the best prices on the internet!

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