Shop, store and prep

Make sure your eggplants have glossy smooth skins with no blemishes, bruises or brown patches. Should be unwrinkled and heavy for their size.

Store in the refrigerator. For particularly large eggplants, it’s a good idea to salt them to remove bitterness. Just slice or cube, place in a colander and toss with salt. Let sit for at least 30 minutes, then rinse and pat dry well before using.