Storage: Eggplant’s waxy skin minimizes dehydration, but they should still be stored in bags in the refrigerator. Once cut, eggplant will brown, so treat cut edges with lemon juice. Browning does not affect flavor.
Uses: Eggplant takes on other flavors really well. It pairs well with Middle Eastern and Indian spices. To minimize any bitterness, peel eggplants, slice, salt and drain. Usually this is only necessary toward the end of the season, when nights get colder. For those who dislike eggplant, try Baba Ganouj, which helps mediate textural issues.
- Baba Ghanouj
- Fusilli Estevi (Summer Pasta)
- Imam Bayildi (Stuffed Eggplant)
- Smoky Turkish Eggplant Cream (Hunkar Begendi)