Storage and Preparation:
Like many other types of greens, eggplant
is best when eaten as soon after it is picked as possible. Do not let
the outside fool you. Eggplant is perishable and will begin to lose its
moisture within a day or two. Long storage will also tend to make the
flavor bitter. Keep the eggplant in a perforated plastic bag in the
vegetable section of the refrigerator. If the vegetable was very fresh
when bought, it will keep up to three days, only a day or two if it was
less fresh.
If the recipe calls for peeled eggplant, a vegetable peeler does a good
job. Otherwise, wash the eggplant well, dry, trim the stem and blossom
end, and leave the skin on. Do not use a carbon-steel knife to prepare
eggplant, as it will discolor the flesh. The flesh tends to darken and
turn brown once it is cut, so it is best to cook it as quickly as
possible after cutting or to toss it with 1 teaspoon or so of lemon
juice, do not soak the cut eggplant in water, because the flesh will
absorb quantities of water, releasing it again during the cooking
process.
Eggplant also tends to absorb prodigious amounts of oil. Salting the
cut-up vegetable, draining, and then drying it can reduce the amount of
oil it will soak up. I find boiling the slices, sticks or cubes, rather
than frying or sautéing them, dramatically reduces the amount of oil
needed and produces a very acceptable finished dish.
To salt the cut eggplant, sprinkle the cut surfaces liberally with
salt, lay on clean kitchen towels or on a rack over towels, and let
stand, lightly covered, for at least 30 minutes. Wipe off as much of
the salt as you can or rinse very lightly and then dry the eggplant on
more towels.
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