Aubergine yield: how much is usable after prep (AP to EP %)
Aubergine: about 97% usable going whole to trimmed and cubed, with a published range of 93–98%. That is a cost factor of 1.03: for every kilo you need ready to use, buy 1.03 kg as purchased.
Typical yield97%
Cost factor (AP ÷ EP)1.03
Lost in prep3%
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole → trimmed, cubed, unpeeled | 97% | 93–98% | Stem end | 1030 |
| Whole → peeled and cubed | 81% | 68–93% | Skin and stem end | 1031 |
Leave the skin on and an aubergine is almost all usable. Peeling it costs about a sixth of the weight.
What the yield does to the cost
| Usable aubergine needed | Buy (as purchased) at 97% |
|---|---|
| 1 kg | 1.03 kg |
| 5 kg | 5.15 kg |
| 10 kg | 10.31 kg |
Use 97% in the yield calculator →
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 1030, 1031 (US samples of fresh aubergines (eggplant)). Your own case is the real number: weigh it in the yield calculator.
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