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Season: midsummer to early fall. When buying fresh eggplant look for a
very shiny, firm vegetable (those that are too soft are likely to be bitter).
Try to use eggplant as soon as possible as freshness is very important.
Store eggplant in a cool, but not cold place (about 50°F is optimum).
This is not as crucial if the eggplant is to be used soon, as it will
survive a day or two at room temperature just fine. If you suspect your
eggplant might be a little old, you can eliminate some of its bitterness
by sprinkling the cut flesh liberally with salt. Put the eggplant in the
sink or a colander to drain for an hour or so. Before using, cover the
eggplant pieces with a kitchen towel and squeeze out the excess salt and
water.
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