- Smooth, taught skin with few blemishes. You can cut around those blemishes but wrinkly skin means the veg was picked a while ago. Still good for stews but not as good for frying.
- The larger the eggplant, the larger the seeds.
- Will store in a cool dark place best
- Place in a plastic bag in the fridge to keep eggplant from drying out
- Will keep for a couple of weeks
- I don’t bother “degorging” eggplant by salting it. I’ve never found it bitter and I think wicking the internal water out of the flesh gives a rubbery texture.
- If roasting or grilling a whole eggplant, be sure to prick the skin or risk the whole thing exploding as the internal water converts to steam.
- To preserve: grill the whole eggplant until the skin is charred. Blend (skin and all) with a good glug of olive oil and salt and freeze. Makes a tasty, vegan pasta sauce.
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