Kidney Diet Foods to Eat: Eggplant

Eggplant, also known as aubergine, is a great vegetable choice for kidney diets because it is low in potassium, sodium and phosphorus. One cup of steamed eggplant contains 2 mg sodium, 167 mg potassium and 17 mg phosphorus.

Some cooks soak eggplant in salted water to help remove air. This treatment decreases the amount of oil or water soaked up by the eggplant during cooking. For a low sodium diet avoid this step to keep sodium content at a minimum.

A fresh, ripe eggplant is shiny, and the flesh will bounce back when pressure is applied. Overripe eggplant becomes bitter and the skin toughens. When selecting eggplant, look for the dimple at the blossom end and choose eggplants with an oval shaped dimple instead of the round shaped dimple—it will have fewer seeds.

There are many ways to prepare eggplant. Try marinating sliced eggplant in herbs, lemon and olive oil, then cook it on the grill. Stuff eggplant with a ground meat, rice and seasonings and bake it in the oven. Dip eggplant slices in egg whites then breadcrumbs and fry it in oil. Stir-fry eggplant in peanut and sesame oil blend, and season with a dash of reduced sodium soy sauce or hoisin sauce.

Check out these kidney friendly eggplant recipes on DaVita.com:

• Eggplant Casserole
• Garlicy Ginger Eggplant
• Eggplant with Meatballs
• Eggplant Seafood Casserole