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The first step to getting things “right” is picking a good eggplant. These days with increased home delivery, this might be a bit tricky, but here are a few things to look out for when selecting eggplant in person.
Choose one with glossy, smooth skin. Depending on where you’re based, the color of the eggplant can vary, but in the UK, choosing an eggplant that is a vivid dark purple with taut, shiny skin is essential. Dull or wrinkled skin can both be signs of bad quality and potential bitterness.
It’s equally important to look out for a green stem (not brown/dried), which can indicate ripeness (eggplants tend to become bitter as they age, so the fresher, the better).
When pressing the eggplant, it should feel firm, with a slight give. If it’s too soft, then the eggplant is likely overripe and old.
The size of the eggplant also matters. If you want one with fewer seeds (thus less likely to be bitter as the seeds are where the bitterness comes from), you may prefer to use multiple smaller eggplants than the one extra-large eggplant.
Top Tip: A lot of the bitterness comes down to the aging of the eggplant. For that reason, it’s best to eat your eggplant as soon as possible (within five days) after buying. Alternatively, you can follow the baked or air-fried eggplant methods below then store them in the freezer for longer-term storage!
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