Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish Ratatouille.
When choosing eggplant, look for heavy, firm fruit with unblemished skin.
Male eggplants have fewer seeds (which are often bitter) than the female; they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Store an eggplant in a perforated plastic bag in the refrigerator where it should keep for several days. It may be blanched or steamed then frozen for up to six months.
Eggplant Yield: 1 pound = 3 to 4 cups chopped.
