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Sunday, April 3, 2011

About Bitter Eggplant - and more

EggplantImage via Wikipedia
We had dinner over at friends last night. They served a delicious tomato-based eggplant dish. It wasn't bitter at all, so the whole table of guests launched into a conversation about eggplant selection, prepping, and cooking.

After a quick (not exhaustive) Google search, I think these are my takeaways:
  • bitterness is getting bred out of eggplants, therefore, salting eggplant is becoming less important
  • selecting young, not overripe eggplant is good, because older eggplant and those with more seeds tend to be more bitter
  • don't let your eggplant sit around too long before cooking it. Eat it closer to the time of purchase, or it too can get more bitter.
Opinions tend to be varied, and I found this to be most helpful and interesting to me:
Practically Edible - Eggplant

You might also be interested in:
Eggplant: More Than 75 Delicious Recipes

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