Eggplant is a delicious vegetable in casseroles, baked, fried, roasted or raw. Here's what to look for.
Time Required: 1 minute
- Look for a deep purple color with a glossy shine.
- The fruit should be firm and heavy for its size.
- Caps and stems should look fresh and green.
- When squeezed, the eggplant should yield slightly, but should not be too firm or too soft.
- Avoid eggplant with greenish or brown rust spots, a shriveled appearance, scars or worm holes.
- The best size is from about 3 to 6 inches in length.
- Plump, rounded eggplant tends to be juicier and better for baking and casseroles.
- Eggplants which are long and slender tend to be a little less juicy and better for frying.