What to do with eggplant
Eggplant is a glossy purple vegetable with a soft, spongy inside that turns silky and rich once it's cooked. Raw, it's spongy and a little bitter — but heat transforms it into one of the most satisfying, meaty vegetables in your bag. The trick is simply cooking it long enough to go fully tender.
Mild and savory once cooked — it soaks up whatever flavor you give it.
Eggplant is high in fiber and very low in calories, so it adds richness and bulk to a meal without raising blood sugar — a smart, filling swap when you want something hearty.
3 ways to use it
- 01Roast it (easiest)
Cut into 1-inch cubes, toss with a little oil and seasoning, and roast at 425°F for 25–30 minutes until browned and soft. Great on its own or stirred into pasta or grains.
- 02Sauté it
Dice it small and cook in a hot pan with garlic and a little oil until golden and collapsed, about 10 minutes. Finish with a squeeze of lemon.
- 03Make a simple dip
Roast a whole eggplant until very soft, scoop out the inside, and mash with lemon, garlic, and a spoon of hummus or olive oil for a smoky spread.
Keep it fresh
- →Store whole and uncut in the fridge and use within about 5 days — it doesn't love the cold for long.
- →Don't peel until you're ready to cook; the skin keeps it fresh and is fine to eat.
- →Cook it all the way through — undercooked eggplant is spongy, fully cooked eggplant is creamy.
A handheld Mediterranean lunch from your Week 2 FareRx bag - about 48g carb and 11g protein per serving (USDA-estimated).
A filling vegetarian lunch from your Week 2 FareRx bag - about 63g carb and 18g protein per serving (USDA-estimated).
A hearty, plant-based one-pot dinner from your Week 2 FareRx bag - about 28g carb, 11g fiber, and 11g protein per serving (USDA-estimated).
A protein-rich, low-carb breakfast from your Week 2 FareRx bag - about 6g carb and 14g protein per serving (USDA-estimated).
A plant-based, satisfying dinner from your Week 2 FareRx bag - about 18g carb, 8g fiber, and 7g protein per serving (USDA-estimated).
A Mediterranean open-face pita from your Week 2 FareRx bag - about 44g carb and 13g protein per serving (USDA-estimated).
A hearty, plant-based lunch or dinner from your Week 2 FareRx bag - about 42g carb, 13g fiber, and 14g protein per serving (USDA-estimated).
A low-sodium roasted vegetable plate from your Week 2 FareRx bag - about 19g carb and 2g protein per serving (USDA-estimated).
Recipes are a start. A dietitian is the plan.
Our registered dietitians help you turn good food into a plan for your health — personalized to your conditions, your goals, and what you actually like to eat. Most people pay $0 with insurance, and we verify your coverage before your first visit.