How to select eggplant varieties for spring planting! eggplant

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2. Look for eggplants that are shiny or glossy and smooth. There should be no rough or brown patches anywhere on the fruit. If bruised or scarred, do not buy. 3. Look for the distinctive cleft at the wider end of the eggplant. 4. Check the cap. This is also known as the calyx.

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Remember the 2 S's when selecting eggplants at the grocery store: smooth and shiny. The skin of an eggplant should be free of wrinkles and blemishes and have a nice glow. Wrinkles indicate that the eggplant is past its prime. So does squishiness, so choose eggplants that are on the firmer side. This includes the stem.

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How to Store Eggplant: It's fine to keep eggplant at room temperature if you know you're going to eat it within a day. But the best place to store eggplant is in the refrigerator crisper.

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Check the color. There are several different colors of eggplant; the most common is the very dark purple, but some are lighter purple, striped or even yellow or white. Whatever the color, make.

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How to Select the Perfect Eggplant. When it comes to selecting the perfect eggplant for your recipes, there are a few key things to keep in mind. From the color and size to the texture and weight, these factors can help you choose the best eggplant for your dish. Here's a guide to selecting the perfect eggplant for your culinary creations.

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Sweat it out. Make sure to salt your eggplant for a minimum of 20-30 minutes. Not only does salting it remove the eggplant's bitterness, but it also extracts the moisture which helps to prevent the vegetable from getting soggy. Pat it dry.

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The main reason to use salt on eggplant is because they have a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out. By sprinkling salt on the eggplant, water is drawn to the surface.

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Peel the eggplant and cut into ½-inch thick slices. Preheat the oven to 350 degrees F. Put 3 tablespoons of olive in a large skillet over medium heat. Dredge the eggplant slices in flour one at a time; shake off excess. Cook the eggplant uncrowded in batches; cook on each side until brown, about 3 to 4 minutes.

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Line a baking sheet with foil. Slice an eggplant lengthwise. Drizzle skin side and cut sides with evoo. Place cut side down on lined pan and roast for 30-40 minutes until very soft and the skin wrinkled and dark. Scoop the flesh into a colander and allow liquid to drain out for at least an hour or up to 1 day.

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Along with tomatoes, sweet peppers and potatoes, eggplant is a member of the nightshade family. There was a time when it was thought that raw eggplant was poisonous, but that's not the case. When eaten raw, eggplant has a somewhat bitter, but pleasant taste and spongy texture. Once cooked, though, the taste becomes more mild and a bit richer.

How to select eggplant varieties for spring planting! eggplant

A perfectly ripe eggplant will not have as much give when touched as a ripe tomato or peach. 3. Pay Close Attention to the Stem. Although the majority of the plant should be a vibrant purple (or.

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Immediately after planting (in ground or pot), set 24-inch-high stakes 1 to 2 inches from each plant or use cages to provide support and avoid disturbing the soil or roots later. Eggplant will fall over when laden with fruit. After planting, water well. Add a layer of mulch to retain moisture and suppress weeds.

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1. It's heavy for its size. Eggplant should feel heavy in your hand, which is a sign that the flesh is fresh and in good condition. Don't be afraid to pick a few up and see how they feel. 2. The skin is vivid, smooth, and shiny. Dull skin is a sign of poor storage and therefore poor quality, while wrinkled skin is a sign that the eggplant.

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Size and shape matter. Look for narrow, deep purple globe eggplant to ensure fewer seeds will be studding the interior flesh. The striated lighter purple-white eggplants are wonderful because they have fewer seeds. If all you can find are large globes, be sure they're very firm, and everything will be fine.

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In this video, I cover the basics of how to choose the best eggplant available and how to store it once you get it home.To see my complete notes on Eggplant.

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Cut it into slices or cubes, toss with salt in a colander, and let excess water drip out for 30 minutes to an hour. Squeeze it with a paper or kitchen towel to remove excess salt and water. Large globe eggplants can be halved, then roasted, grilled, or cut into 1/4-inch rounds for baking into recipes like eggplant parmesan.