Whether you choose to grill it, roast it, or bake it, the slightly sweet, fiber-rich eggplant can be enjoyed in a variety of dishes utilizing various cooking techniques. Eggplant has a mild flavor and “meaty” texture and is available year-round, hitting its peak from July to October. Here are a few tips for buying, storing, and cooking eggplant, which is recommended for all Phases of the South Beach Diet.

Buying Eggplant: Look for eggplant that is firm, heavy, and smooth. A ripe eggplant should be free of bruises or cuts. It comes in a variety of sizes, shapes, and colors: The familiar European variety is large and purple, but Asian varieties can be long, thin, green, striped, or even egg-shaped. White eggplants, which are smaller and more firmly textured than the purple, are also available.

Storing Eggplant: Eggplant should be kept in a cool, dry place and used within a day or two of purchasing. It's not necessary to refrigerate it if you'll be eating it right away, though you can store it in the fridge for up to four days (as long as you wrap it tightly in plastic wrap).

Cooking Eggplant: The flesh of eggplant begins to turn brown when exposed to air, so avoid cutting it until you're ready to cook. Eggplant can be added to soups, stews, dips, or tomato sauces. It can also be cooked on the grill with a light coating of extra-virgin olive oil and herbs. Roasted eggplant is also delicious in sandwiches (beginning in Phase 2).

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