STORING AND SELECTING EGGPLANT
-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.