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.
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