This vegetable has a slightly bitter, neutral taste and easily absorbs other flavours. Once cooked, its spongy flesh becomes soft. We enjoy it sliced and grilled, puréed into baba ghanoush or breaded for eggplant parmigiana.
Eggplant should be used soon after it's brought home from the store (the day of or the day after at the latest). Never store fresh eggplant in the fridge — it can be left in a cool, dry place for a day. A fresh eggplant will spring back if squeezed gently.
