Look for firm, heavy specimens with richly colored, glossy skin — duller skin means the eggplant is likely past its prime. You also want flesh that will give a little and then spring back when pressed ...
Love eggplant, but don't want to fry it? Here & Now resident chef Kathy Gunst brings host Robin Young three dishes that use roasted eggplant for maximum flavor. Eggplant, also called aubergine, garden ...
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