Eggplant is a versatile vegetable and can be baked, broiled, boiled, stuffed or used in a variety of casseroles in combination with other vegetables. Although often used as a meat substitute in recipes, eggplant is not high in protein value. Nutritionally, eggplant is not a significant source of vitamins or minerals. It is very low in sodium and suitable for a low-sodium diet. It is also low in calories, with only 14 to 17 for a 1/2-cup serving.

Equivalents:
1 medium eggplant = 1 pound
1 pound = 4 cups, diced
1 pound fresh = 1-3/4 cups, cooked and cubed
1 pound fresh = 1 pint frozen
1 medium eggplant = about 1-1/2 pounds
1 bushel = 33 pounds