The Review - - NEWS - Source: Penn State Ex­ten­sion

-Choose egg­plant with vi­brant color and smooth, shiny, blem­ish-free skin. -The flesh should be firm and give slightly when gently pressed. If the skin bounces back, the egg­plant’s ripe and ready to eat.

-When young, the skin is ten­der. As it ages, the skin tough­ens and needs to be peeled. -Re­frig­er­ate un­cut and un­washed egg­plant in a sealed plas­tic bag for up to a week.

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