Falling for Eggplant

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Choose shiny firm eggplants that are free of bruises or tan patches that indicate decay. If you press the skin with your thumb, the indentation will spring back if it's fresh. A good eggplant should feel fairly heavy; a light one may be tough. Small eggplants have thinner skins, fewer seeds, and tend to be sweeter and more tender. Larger ones work well for dishes that require peeled or sliced eggplant. You can store eggplant at room temperature for a few days or it can be refrigerated for a week or so.

There's been some talk lately of how to determine the sex of an eggplant by the quantity of seeds. (Do we care?) This is a fallacy because the eggplant is self-pollinating, meaning it has both male and female characteristics and can reproduce on its own.

Preparation

If the eggplant is large, you may want to peel off the skin, which might be tough. Otherwise peeling is a matter of personal preference. Many recipes call for salting the eggplant and letting it sit for about half an hour before cooking. This step draws out some of the water, consequently producing a denser texture so it will absorb less fat. The salt also draws out some of the toxic solanine that's present in some nightshade vegetables. If you do salt the eggplant, make sure you rinse it under cold water and pat dry before cooking. Unlike many vegetables, eggplant is not really harmed by overcooking, whereas under cooking results in a chewy, bitter flavor.

Broiling or grilling can be used instead of frying when preparing dishes such as eggplant parmigiana. Charcoal grilled eggplant can also accompany your barbecue meal. Cut the eggplant into 1/2-inch slices and brush with olive oil, garlic, and herbs. Broil about 5 inches from the heat for about 5 minutes per side.

Roasting: Like roasted red peppers, roasted eggplant has a smoky flavor that tastes great in dips or salads. Cut the eggplant in half lengthwise and place cut side down on a foil-lined baking sheet. Broil about 5 minutes until blistered and blackened. Place in a paper bag for 5 minutes to loosen the skin for easier peeling.

Baking: Cut the eggplant lengthwise and brush with olive oil. Place the halves cut side up on a cookie sheet. Bake a standard eggplant for 20-30 minutes at 400°F. The flesh can be scooped out to puree or to make a stuffing to put back in the shells. Eggplant can also be cut into cubes and placed on a foil-lined cookie sheet to bake for about 20 minutes.

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