Choose eggplants that are heavy for their size and without cracks or discolorations.
Harvest before they are fully mature for the best taste and texture. Regardless of variety, don't leave on the plant too long or it becomes tough and bitter.
Use sharp shears or scissors to harvest rather than trying to twist of.
Store eggplants in the refrigerator crisper drawer. Use within 5-7 days.
They keep the best around 50 degrees, kept in the refrigerator they will experience chilling injury, appearing as light brown spots on soft pitted skin.
Fat free, cholesterol free, sodium free, low in calories, good source of dietary fiber.
