During this time of year, one of the things I eagerly anticipate is fresh eggplant. Whether it's grilled, mashed into mutabbal, or fried and drizzled with hot honey, I can't get enough of it. Lately, I've been experimenting with a Xi'an street-vendor-style eggplant recipe: roasted whole over coals, then marinated in a chile-garlic-soy-sauce mixture and grilled until the flavors meld into the tender eggplant flesh.
However, I understand that eggplant can be a challenging vegetable to love. If not prepared properly, its tough skin and dense flesh can be unappetizing, and undercooked eggplant can taste quite unpleasant. It's no wonder that raw eggplant isn't a popular choice for crudités platters.
Even though eggplant has been used for both culinary and medicinal purposes in Asia and the Middle East for centuries, it has faced historical prejudice in the West. Similar to the suspicions surrounding redheads (like myself) of witchcraft and licentiousness, premodern Europeans believed that consuming eggplant could lead to melancholy, lust, and madness. The Italian word for eggplant, "Melanzana," is derived from "mela insana," meaning "mad apple."
In the 16th century, English herbalist John Gerard warned against the consumption of eggplants in his illustrated book, Herball, or Generall Historie of Plantes, describing them as having a "mischeevous quality." It wasn't until the 19th century that Westerners began to appreciate the fruit's versatility.
Here are some tips for storing and preparing eggplant to ensure it tastes its best.
Why Does Some Eggplant Taste Bitter?
Modern eggplant varieties have reduced bitterness, making it unnecessary to salt them before cooking. However, older or overripe eggplants can develop a bitter taste due to anthocyanins, the pigments that give eggplant their purple color.
Like other nightshades, eggplants contain solanine, but it's mainly found in the leaves and tubers, not the fruits themselves. The bitterness is attributed to anthocyanins rather than solanine.
What Are Those Brown Spots on My Eggplant?
If you tend to buy more produce than you can consume quickly, storing eggplant in the refrigerator may lead to chilling injury, causing brassy streaks and soft spots on the skin and browning of the flesh and seeds.
Instead, store eggplant in a cool, dark place, wrapped in a paper towel or paper bag with the top open to absorb excess moisture. Keep them away from ethylene-producing fruits like apples, bananas, and tomatoes to prevent premature ripening.
How to Store Eggplant
For optimal freshness, store eggplant between 50º and 54º Fahrenheit in a cool, dark location. Chinese and Japanese eggplant varieties are slightly more tolerant of lower temperatures than American varieties.
