81%
Eggplant yields 81%
You buy eggplant by its whole weight, but you only plate 81% of it. That 19% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Cores, seeds, and stems are the loss; very little goes to waste here.
Say your invoice shows $1.46 per lb of eggplant (an example AP price).
At 81% yield, your real cost is $1.80 per lb EP — because $1.46 ÷ 0.81 = $1.80.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Yield breakdown
| As-purchased (AP) | 100% |
|---|---|
| Edible portion (EP) | 81% |
| Lost to trim | 19% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of eggplant?
Eggplant typically yields 81% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much eggplant is lost to trim?
About 19% of the as-purchased weight is lost to cleaning, peeling, and trimming before it reaches the plate.
How do you calculate the edible-portion cost of eggplant?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.81. At 81% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence medium · as of 2026-06-12
About $10.50–$62.00/carton (wholesale reference), down -43.1% over the recent window.
Higher than 15 of its last 26 weekly reads — around the middle of its recent range.
Cheapest in Atlanta (~$16.50), priciest in Chicago (~$35.25).
Hold. Easing — this can be a chance to renegotiate, not a reason to re-price.
One pricing methodology backs the level.
Sources · 2
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion