How to Buy, Store, and Cook with Eggplant, In Season in July
Not long ago (okay, until the late 1800s), eggplant was thought to be extremely poisonous. Thankfully, those nasty rumors about this delicious fruit have been thwarted, and we've been grilling, roasting, stewing, and sauteeing this tasty fruit (yes, fruit!) ever since. The Canal House Cooks even wrote an ode to the eggplant in our July issue, revering its creamy texture when slow-roasted directly on coals. Now that it's in season, there's no better time to cook this mysterious nightshade. Check out tips on how to buy and store this meaty plant, and read on for recipes.
HOW TO BUY
Choose an eggplant that is heavy for its size. It should have a fresh cap of leaves, and the skin should be shiny and free of brown spots or scars. Although we usually see deep-purple eggplants at the market, the fruit takes its name from the white, egg-shaped variety. Eggplants are also available in green, as well as a purple-and-white mix. Supermarkets typically carry globe (the most common kind) and Japanese or Chinese eggplants. Look for other Eastern varieties at Asian markets. Farmers' markets have an even wider selection.
HOW TO STORE
Keep eggplant in the veggie drawer of your refrigerator and use it within a few days. If stored too long, eggplant becomes bitter.
