Eggplants

Eggplants

How to choose, prepare, and store Eggplants.
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Buying Eggplants

Look for:
eggplants with smooth, shiny skin that are uniform in color and heavy for their size. To test for ripeness, lightly press a finger against the skin. If it leaves an imprint, the eggplant is ripe. Choose smaller eggplants as they tend to be sweeter, less bitter, have thinner skin and less seeds.

Avoid:
eggplants that are wrinkled or have blemishes, bruises or tan patches.

Seasonality: All year; peak season is August and September

Storing Eggplants

It is best to use  eggplant within one day of purchase, but it can be refrigerated up to four days. Eggplants bruise easily, so handle them with care. Wrap in a paper towel and refrigerate in a perforated plastic bag in the crisper. Cooked eggplant can be refrigerated for 3 days. Freeze pureed eggplant up to 6 months (add a bit of lemon juice to prevent discoloration).

Preparing Eggplants

To reduce bitterness, sprinkle cut eggplant liberally with salt and let sit for an hour. Drain and prep as desired. Skin is edible but may be removed.

Recipes:
Click here for eggplants recipes