Hold it right there. Are you about to put an eggplant in your refrigerator?! GET IT OUTTA THERE. Eggplants are warm-weather fruit—more on that later—and hate the cold. Maybe, foretelling a frigid indoor winter ahead, you do too. Let’s soak up all the good produce late summer has to offer, but especially that mysterious nightshade we call eggplant. Often misunderstood. Often used more as an emoji than for dinner. Often delicious if you know what to do with it. Find out, below.
With special thanks to Patrick Ahern, produce expert at Baldor Specialty Foods, Mariola Plazas, a research scientist at The Polytechnic University of Valencia, Elizabeth Schneider’s Vegetables from A-Z, The Joy of Cooking, and the Oxford English Dictionary’s entry for “eggplant” (hey, why not).
Let’s get this out of the way first:
You guys: Eggplant is a FRUIT. In fact, it is a BERRY! It grows on a short bush where the berries sprout and hide beneath big leaves, hence the term “nightshade.” It’s lovely.
Wait, what’s a nightshade? (And why don’t celebrities eat them?)
Poor eggplant has been fighting off a bad reputation for centuries. People thought it’d give you leprosy, cancer, insanity, general bitterness. Nightshades (which also include potatoes, tomatoes, and peppers) contain an alkaloid that might cause inflammation, especially for people with gout or arthritis or West Hollywood diet consultants, but no medical studies have been able to directly prove it.
Okay, okay—I want an eggplant. How do I choose which one to take home?
Pick heavy eggplants with smooth and shiny taut skin. Avoid skin that’s dull or bruised, which means it’s probably old. Find them from summer through fall (or year-round from warmer regions like Mexico and Florida).
What sorts of varieties might I find?
Hundreds of types of eggplants await your discovery and delight, but for now, here are a few common ~cultivars~ you’ll find in stores:
Globe eggplants are BIG ‘n’ MUSHY. They’re great for bulk cooking (wide slices for eggplant parm/big batch of baba ghanoush or Trini stewed eggplant), but can be bitter and seedy, with a tough, dark purple skin in need of peeling.
Japanese eggplants are LONG ‘n’ SKINNY. They’re nearly seedless, with a milder, sweeter flavor than a globe. Their firm texture makes them easy to slice and fry.
Fairy Tale eggplants are CUTE ‘n’ PRICEY! They usually have a streaky purple skin (that turns brown when cooked). They’re tender, creamy, and fast-cooking. Chefs love these because they can plate them whole and enamor diners.
How do I store them?
Eggplants hate the fridge, where their skin gets dark and rubbery, so try and cook it the day you buy it. Otherwise, store it at room temperature for 2-3 days out of direct sunlight, or in the warmest part of your fridge (near the front) wrapped in a towel or a reusable Veji Bag for bonus points. It can last there a week or so, but you might need to peel the skin.
Why is eggplant sometimes bitter?
According to an actual eggplant scientist I consulted, Mariola Plazas, the bitterness comes from a combination of chemical compounds that were supposed to deter predators in the ol’ Darwin days. A lot of that has been bred out by now, but eggplants still tend to get bitter as they ripen and mature (…same). That’s one reason to eat them as soon as possible—the other reason is because you’re hungry.
Why are people always salting eggplant?
When you’re making, say, eggplant parm, salting and then blotting the slices beforehand draws out moisture, preventing the eggplant from going soggy as it fries. But let’s be honest: eggplant doesn’t taste like much. Salt brings out its subtle, sweet earthiness and dispels any bitterness.