Late June to October

Nutrition Facts: 
Eggplant contains small amounts of several important vitamins that are needed daily. It is very low in sodium and calories, with only 15 calories for a ½ cup serving.

Select firm, heavy eggplant with smooth, shiny, deep purple skin. Choose medium size eggplant, about 3 to 4 inches in diameter.

Store soon after harvest or purchase in the vegetable crisper in the refrigerator. Use within one week.


Eggplant is a versatile vegetable and can be baked, broiled, grilled, fried, stuffed, or used in a variety of casseroles in combination with other vegetables. It works well with tomatoes, garlic, onions, and cheese. One pound equals 3 cups diced. Eggplant should be peeled before preparation, unless it is very young and tender.

TO BROIL OR GRILL: Cut into ¾ inch slices and brush with margarine or Italian dressing. Broil or grill for about 5 minutes on each side, until eggplant is tender and browned. Remove from heat and sprinkle with grated Parmesan cheese.

TO SEASON: Use marjoram, oregano, allspice, chili powder, curry powder, garlic, basil, or rosemary.

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.