Eggplant
In season here from July through October.
In season in SW Michigan
In season
Months from the MSU Extension seasonal availability guide. Weather shifts dates a little each year.
Key nutrients
Per 1 cup cubes, boiled · 99 g
| Nutrient | Amount | %DV | |
|---|---|---|---|
| Calories | 35 | ||
| Carbohydrate | 8.6 g | 3% | |
| Fiber | 2.5 g | 9% | |
| Vitamin A | 2.0 mcg | 0% | |
| Vitamin C | 1.3 mg | 1% | |
| Potassium | 122 mg | 3% |
FDC ID 169229 · Eggplant, cooked, boiled, drained, without salt (SR Legacy)
%DV uses FDA Daily Values for adults and children 4+. Values are USDA lab averages scaled to the serving; your harvest may differ.
Wellness
A cup of cooked eggplant has about 35 calories and less than 10% of the Daily Value for each nutrient listed above. (USDA)
Pick, store and use
- Pick
For freezing, harvest before the seeds mature, when the color is evenly dark. (MSU Extension)
- Store
Eggplant doesn't like the cold and doesn't store well. Use it soon; if you must, wrap it in plastic and refrigerate for 1–2 days. (MSU Extension)
- Freeze
Peel, slice ⅓ inch thick, and blanch 4 minutes in a gallon of boiling water with ½ cup lemon juice. MSU doesn't recommend canning it. (MSU Extension)
Where to get it nearby
Farms whose listing mentions eggplant. Check with the farm before you go.
Sources: USDA FoodData Central, FDC ID 169229 · FDA Daily Values · MSU Extension Michigan Fresh: Eggplant · MSU Extension seasonal availability guide · Farm list: Farm to Table Growers research (2026).