About Bitter Eggplant - and more

Image 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.

Return Home:  The Golf Foodie Blog - http://golffoodie.blogspot.com/

You might be interested in these items:

Pulaski Tickets and Tours - Plan Your Next Getaway - We love this book and travel website!

Wine Lovers Dishwasher Magnet

Dishwasher magnet for wine lovers