Eggplant

Eggplant has a mild, slightly smoky flavor with a tender, creamy texture when cooked, making it a versatile ingredient in vegetarian dishes like stir-fries, curries, and plant-based lasagnas.

How to Shop for Eggplant

• Choose Firm, Smooth Skins: Look for eggplants with smooth, shiny, and firm skin. Avoid ones with wrinkles or soft spots.
• Color Matters: Depending on variety, eggplants should have a deep purple color, though some can be white, green, or striped.
• Weight: A fresh eggplant will feel heavy for its size.
• Check for Brightness: The stem should be green, fresh, and not dried out.
• Size: Medium-sized eggplants are generally best for cooking, as they have fewer seeds and a tender texture.

How to Prep and Store for Maximum Freshness

• Storage: Store uncut eggplants in a cool, dry place, away from sunlight. Best kept at room temperature.
• Refrigeration: Once cut, store eggplant in an airtight container in the refrigerator for up to 2 days.

How Long Will Eggplants Keep Fresh?

• Uncut: Fresh eggplants will last up to 4-5 days at room temperature.
• Cut: When refrigerated, fresh eggplant keeps for 1-2 days, but it’s best to use it as soon as possible for optimal flavor.

How Long Will Cooked Eggplant Keep?

• In the Refrigerator: Cooked eggplant will last for 3-5 days when stored in an airtight container.
• Freezing: Cooked eggplant can be frozen for up to 6 months. Be sure to let it cool completely before freezing.

How to Prep for Cooking

• Salt to Remove Bitterness: Sprinkle cut eggplant with salt and let it sit for 20-30 minutes to draw out any bitterness. Rinse and pat dry before cooking.
• Peeling: Peel the skin if desired, particularly if it’s thick or tough. Some varieties have thinner skin and don’t need peeling.
• Slicing: Cut into rounds, cubes, or strips depending on your recipe. For grilling, cutting lengthwise works best.

Ways to Cook Eggplant

Grilling

• Slice eggplant into 1-inch thick rounds or lengthwise.
• Brush with olive oil and season with salt, pepper, and herbs.
• Grill on medium heat for 4-5 minutes per side until tender and charred.

Roasting

• Preheat oven to 400°F (200°C).
• Slice or cube eggplant and toss with olive oil, garlic, salt, and pepper.
• Roast for 20-25 minutes, flipping halfway, until golden and tender.

Sautéing

• Slice eggplant into thin pieces.
• Heat oil in a pan over medium heat.
• Sauté for 5-7 minutes, stirring occasionally until soft and browned.

Baking

• Preheat oven to 375°F (190°C).
• Stuff eggplant halves with filling (e.g., quinoa, ground meat, veggies).
• Bake for 30-40 minutes until the eggplant is tender and the filling is cooked through.

Frying

• Slice eggplant into rounds or strips.
• Coat with flour, dip in egg wash, and then bread crumbs.
• Fry in hot oil until golden and crispy, about 3-4 minutes per side.