I think eggplant isn’t for everyone. I think there would be a lot of people who don’t like the texture. I do like eggplant and have it in lasagna or as a Parma.
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Write a Review with Shping AppFresh Eggplant is a versatile vegetable. Its glossy, deep purple skin and firm, creamy flesh offer a mild flavour, readily absorbing other ingredients. Popular in many savoury dishes. How to Pick: Choose firm, heavy eggplants with smooth, shiny, deep purple skin. Avoid soft spots or discolouration. How to Store: Store fresh eggplant in a cool, dark place or refrigerator crisper for up to a week. How to Prepare: Wash and trim the green stem. Slice or cube as needed; salting can draw out moisture. Rinse and pat dry before cooking. Ways to Eat: Eggplant works well in Mediterranean and Asian dishes such as moussaka or curries. Grill, bake, fry, or roast it for meals or sides. Cooking Methods: Bake, barbecue, fry, grill, roast, steam, stir-fry.
