Black Beauty Eggplant

Black Beauty forms a large, drop-shaped fruit perfect for slicing. Thinking eggplant parmesan?

  • Fruit size: 8 inches
  • Matures: 80 days

 

Tender, tasty purplish-black fruits are great in a variety of dishes. Excellent breaded or fried. Eggplants are heat loving but damaged by cold. Introduced in 1902, this time-tested, open-pollinated heirloom is the standard for big eggplant. Plants produce 4 to 6 large fruit, or more if kept harvested. Makes a good "boat" for stuffing. For best quality, harvest before its dark skin color begins fading to purple. Easy to grow. Keeps well. Space transplants 24 to 36 inches apart in rows 3 to 4 feet apart.

Nutritional Information

Eggplant is another versatile, low-calorie vegetable that is packed with fiber and a wide range of vitamins, minerals, and phytonutrients. One such nutrient, nasunin, is a potent antioxidant that protects the fats in brain cell membranes. Nasunin and other phytonutrients have been seen to have cardiovascular benefits as well. You may want to leave the skin on when baking or sautéeing small, dark-skinned eggplants in order to retain extra nutrients. The larger and white-skinned ones are generally tougher and best peeled.

1 cup cubed boiled eggplant:

  • Carbohydrates: 9 grams
  • Dietary Fiber: 2 grams
  • Protein: 1 gram
  • Sugars: 3 grams
  • Thiamin: 5% DV
  • Vitamin B6: 4%
  • Vitamin K: 4%
  • Manganese: 6%

 

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