PURCHASING EGGPLANT
Smaller,
immature eggplants are best. Full-size puffy ones may have hard seeds and can
be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size;
avoid those with soft or brown spots. Gently push with your thumb or
forefinger. If the flesh gives slightly but then bounces back, it is ripe. If
the indentation remains, it is overripe and the insides will be mushy. If there
is no give, the eggplant was picked too early. Also make sure an eggplant isn't
dry inside, knock on it with your knuckles. If you hear a hollow sound, don't
buy it.
Eggplant
should have smooth, glossy, purple black skin, free of scars and they must be
firm. Soft eggplants are usually bitter. Keep cool and use eggplant in two to
four days after purchase.
Never
eat raw eggplant since it contains the toxin solamine. Solamine is destroyed by
cooking.
STORING EGGPLANT
Eggplants
are very perishable and become bitter with age. They should be stored in a
cool, dry place and used within a day or two of purchase. To store in the
refrigerator, place in a plastic bag. If you plan to cook it the same day you
buy it, leave it out at room temperature.
PREPARING EGGPLANT
When
young, the skin of most eggplants are edible; older eggplants should be peeled.
since the flesh discolors rapidly, an eggplant should be cut just before using.
When
eggplants are fried they tend to absorb four times more fat than an equal
amount of potatoes. Studies have shown that eggplants will absorb 80 grams of fat in
approximately 70 seconds which adds700 calories to the eggplant.
Note:
It is best not to fry eggplant.
References:
Foods and Nutriton Encyclopedia, The Whole Foods Encyclopedia.
