Learn: A cousin to tomatoes, peppers, and potatoes, the eggplant derives its name from the first varieties to reach the West, which were white, round, and egg-sized. While colors range from creamy white to green, the shiny, vivid purple eggplant is probably most recognizable. Shapes also vary. Some are small and spherical; others are long, narrow, and curved like a banana; still others are large and bottle-shaped.
Taste: Eggplant is a meaty vegetable with firm, spongelike flesh and a mild, slightly bitter flavor. Male eggplants have fewer seeds and tend to be less bitter. Determine the sex by looking at the indentation on the bottom―if deep and shaped like a dash, it’s female; if shallow and round, it’s male.
Buy: Although available year-round, eggplants are best and most abundant from July to October. Look for firm eggplants that feel heavy for their size and have smooth, shiny skins. The stem should be bright green, and the skin should spring back when pressed. Avoid eggplants with soft spots, discolorations, and scarring or wrinkling of the skin.
Use: Wash in cool water, cut off the stem and bottom ends with a stainless steel knife (carbon steel can discolor the flesh), then slice or dice the eggplant according to your recipe’s direction. While eggplant skin is edible, some varieties, especially white and very large purple ones, can have tough skins that may require peeling.
Store: Eggplants are best stored in a cool, dry place (50° is ideal) for one to two days. For longer storage, place whole, unwashed -eggplants in a plastic bag in the vegetable drawer of your fridge.
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