The skin should be smooth and without any brown spots; it should feel heavy and firm and have a nice green stem end. If the surface yields to gentle pressure, the eggplant is ripe; if the flesh springs back, it is immature and you will have to wait a few days before eating it.

The younger, smaller and more unblemished the eggplant, the less bitter its skin and the smaller the seeds.

Be careful! Eggplants are delicate and bruise easily.

If the eggplant is wrapped in plastic, first remove the wrapping.

It is best to store it in the vegetable crisper of your refrigerator.

It will keep for 1 to 2 weeks, depending on its initial ripeness.

Freezing: only if cooked first

It is usually preferable to let the eggplant release some of its water, since the high moisture content makes it difficult to fry. This method also removes some of the bitterness of the skin.

The principle is simple: cut the eggplant in half or into rounds, sprinkle with salt and let rest 30-60 minutes; many cooks say that you should wash the eggplant to remove the excess salt, but you only need to wipe each piece with paper towel. Otherwise, rinse it quickly under cold water and dry as usual; eggplant does not have to be peeled.

Originally from India, the eggplant, under Arab influence, came to be grown in Africa and Europe and appeared on the French royal table in the 17th century, through it was not until the 19th century that it actually became part of everyday cooking.

Eggplants love tomatoes, peppers and zucchini, and are good partners for lamb and beef. They marry well with garlic, and have no objection to oil which they soak up with delight.

Its flesh is soft and sweet and the bitterness comes only from the skin.

Cooking methods vary, depending on the country and the recipe:

boiled
cooked and browned in oil
baked/roasted
in casseroles

Its soft creamy texture lends itself well to preparations like purées, fritters and soufflés.

Hints and tricks
the flesh of the eggplant oxidizes very quickly in contact with air, so proceed quickly when preparing a recipe;

if you're counting calories, cook the eggplant in water or steam it.