Eggplants do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, wrap them in plastic or use plastics and store for 1 to 2 days in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use them while the stem and cap are still greenish and rather fresh-looking.
Eggplants have a small amount of nutrients.
They are naturally low in calories and unpeeled, they provide some fiber. There is also some folate and potassium. Folate 14.26 mcg Cooked eggplant soaks up a lot of oil. As the air rushes out of the cells oil rushes in to take it place. Getting rid of the air means it will absorb less oil during cooking.