Market Look-For’s

  • 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.