Keep the eggplant out of direct sunlight and place it in a cool room. The eggplant will stay fresh for four days. Refrigerate: you can store eggplants in the crisper drawer for up to one week.
Italian eggplants are a good source of Vitamin C, Vitamin B6, fiber, and potassium. They also contain high levels of anthocyanins, a pigment not only responsible for the fruit's skin coloring, but it is also loaded with antioxidant properties.
3 eggplants, loose in paper bag.
Black Round Eggplant are large, drop shaped and glossy fruits that are so deep purple in color that they appear black. The flesh is cotton white, tender yet firm, with small seeds patterned throughout. Black Beauty eggplant has a creamy texture and depth of flavor when cooked and stands up well to frying and stuffing.