Eggplants (aubergines) are used in cooking as a vegetable but they are actually a fruit and a member of the same family as tomatoes and potatoes. Common eggplant are the oval, purple ones in various sizes. Unless otherwise stated in a recipe use these ones. Use for eggplant parmigiano, ratatouille or moussaka. To Prepare: Most recipes suggest to salt eggplants before use, and this is generally known as disgorging. The reason being that the salt draws out any bitterness. To Store: Eggplant is highly perishable, especially in extremes of heat and cold, so try to buy on the day you plan to use it or, if necessary, store for a day or two in a plastic bag in a cool but not cold place.
Developed by NEOONENEO