|Source: Courtesy Maribeth Evezich, MSN ('06), RD, CDN, via her blog wholefoodsexplorer.com|
|Prep time: 45 minutes||Cooking time: 45 minutes||Total time: 1 1⁄2 hours|
Any of the globe-shaped varieties or Italian eggplant will work. Look for younger, smaller eggplants with smooth and tight skins without scars or bruises. Older, larger or softer eggplants may become bitter.
Eggplants are not as hardy as they may appear. The ideal storage temperature is 50 degrees with humidity. So if refrigerating eggplant, store them in the crisper, wrapped in paper towels and prepare as soon as possible. However, you can draw out some of the excess water and bitterness of overripe eggplant by salting for a longer duration and squeezing out the excess water before cooking.