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2022-10-10 
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You may be confused as to whether or not it's OK to eat raw eggplant. You're not alone. Read on to learn the truth about raw eggplant, the array of nutrients it contains and whether or not you should be incorporating it into your eating routine.
Eggplants are a nutritional powerhouse and can be a terrific part of a healthy diet. They are low in calories and fat but are full of fiber as well as many vitamins and minerals like vitamins B6, C and K, and magnesium, potassium, folic acid, niacin and others. However, many of the popular methods for cooking eggplant might feel a little less nutritious—especially recipes that are traditionally fried in oil like eggplant Parmesan and eggplant moussaka. So, you may ask yourself, "can I eat eggplant raw?" A lot of people wonder if eggplant is poisonous raw because it's a member of the nightshade family of vegetables. Or they might think, "can eating raw eggplant make me sick?"
Luckily, the answer is yes! While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities. You would have to eat more than a dozen whole eggplants (at least!) in one sitting before reaching potentially toxic levels of solanine. In fact, the compound can also be present in cooked eggplant. However, while it is present in eggplant that has been boiled, frying eggplant destroys solanine.
If you have been wondering about eating raw eggplant, you've likely noticed that there aren't a lot of recipes that call for eggplant to be eaten raw. While you can eat eggplant without cooking it, raw eggplant can taste a bit bitter, so it is usually not at the top of the list for recipe developers. But there are ways to mitigate the bitterness or make it work for you. For starters, choose smaller eggplants, or look for Asian varieties like Thai or Japanese eggplants, which tend to be less bitter than the conventional purple-black variety you might find more abundantly in your produce section. Then, be sure to peel them, because a lot of the bitterness is held in the peel. Finally, salt the peeled eggplants and let them drain to help remove some of the bitterness as well as the excess water, which will help with their texture and flavor.
Raw eggplant is underutilized and can be a fantastic addition to a variety of dishes, providing flavor and texture as well as stretching out the meat component in certain recipes. It's also relatively inexpensive and packs a wallop in the nutrition department. Don't be afraid. If you're not eating raw eggplant, it is worth a try—just avoid those eggplant leaves and flowers as they can be toxic.
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