Eggplant storage
Eggplant is quite perishable and will not store long. Depending on the freshness factor of the eggplant at the time of purchase, it may be refrigerated for up to four days (up to 7 days if you pick right from the garden). However, it's best to use them as soon as possible, preferably within a day. Handle eggplants gingerly, as they bruise easily. If you purchase them wrapped in plastic wrap, remove the wrapper, wrap in a paper towel, and place in a perforated plastic bag before storing in the refrigerator vegetable bin. Do not store raw eggplant at temperatures less than 50 degrees F (10 degrees C).Cooked eggplant may be refrigerated up to 3 days (it will get mushy when reheated) or frozen up to 6 months in puree form (add a little lemon juice to discourage discoloration). It holds up fairly well in chunks in soups and stews when thawed in the refrigerator, but not as chunks on its own.
Eggplant cooking tips
• Eggplant may be steamed, fried, baked, sauteed, boiled, microwaved, stir-fried or stuffed. They are eaten as an appetizer, main dish or as part of a melange of vegetables.• Eggplant skin is edible. However, some find it bitter, thus some recipes require peeling.
• The flesh is very sponge-like and will soak up juices and oils. Coat slices with flour, beaten egg, and bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the refrigerator before frying.
• Par-boiling slices for 1 to 2 minutes can also help reduce the absorbancy of eggplant while ridding it of moisture. Be sure to thoroughly drain and pat dry with paper towels before further cooking.
• Once cut, eggplant flesh will begin to darken with exposure to air. A saltwater bath or a brushing of lemon juice will keep the flesh light.
• Do not use aluminum cookware with eggplant as it will cause discoloration.
• Some cooks salt the cut eggplant and let it sit for up to an hour to leach out water and bitterness before cooking. Today's varieties shouldn't need this step, but follow the directions of your specific recipe.
• Bitterness is concentrated just under the skin, so peeling will also work on especially large eggplants.
• Eggplant may be microwaved to remove excess water. Microwave slices on high for 4 to 6 minutes, remove, cover and let stand for a minute or two. Use paper towels and press lightly to soak up the water.
• If you are baking whole eggplant, be sure to puncture the skin in several places so it does not burst.
• Add eggplant to soups and stews during the last 10 minutes to avoid overcooking.
• 1 medium eggplant = about 1 pound.
• 1 medium eggplant = 4 to 6 servings.
• 1 pound eggplant = 3 to 4 cups diced.
• 1 serving = 1/3 pound as a side dish.
• 1 serving = 1/2 to 3/4 pound as a main dish.
• Popular eggplant dishes include Caponata, Moussaka, Ratatouille, Eggplant Parmigiana, and Poor Man's Caviar.
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