Eggplant~Storing it and buying it???!
Eggplant~Storing it and buying it???
I just bought Eggplant and I was wondering how long it is fresh for. Should I store it in the fridge or countertop? How do you knowi f it is fresh when you buy it?
Answers:
In addition to the above answers, here's one bit of advice...
A lot of recipes for eggplant that I've found say to pare the skin before using. I don't personally like to do this because many nutrients are stored in or near the skin of fruits and veggies.
But more importantly, if you don't end up using the entire eggplant, you'll have a skinless, oxygen-exposed vegetable that won't last very long even when wrapped and stored in the crisper.
if it is mushy when you squeeze it is is over ripe, although eggplant is a very spongy veggie,, you also need to sprinkle both sides with salt then rinse that off after awhile,, eggplant is also bitter,,
it should stay fresh a week in veg tray of fridge
too long to cust and paste, but some very good info:
http://ohioline.osu.edu/hyg-fact/5000/55...
I always try to use eggplant the day I buy it (or as soon as possible). Eggplant makes some people's mouths (like mine) tingle and I believe it's attributed to the age of the eggplant. Just make sure it's dark purple (if that's the variety you're buying, there are others), a little shiny, blemish-free and firm. That should ensure relative freshness at the store.
It's best to pick a young eggplant, and size isn't necessarily the way to tell.
To judge whether an eggplant is young (but not too young!)-- press on it with your thumb. If the flesh of the eggplant is resilient - it's good!
If it is hard, it's too young (immature), and if an indent is left, it's too old (ripe).
To store: wrap in plastic and store for 1 to 2 days in the refrigerator. Leaving them there too long will result in bitter eggplant. "Use them while the stem and cap are still greenish and rather fresh-looking."
From the web site:
Home storage:
Eggplant is not suitable for drying or canning. Freezing is the best method for home preservation.
To Freeze: Harvest before seeds become mature and when color is uniformly dark.
Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.
Water blanch, covered for 4 minutes in one gallon boiling water containing 1/2 cup lemon juice (fresh or bottled).
Cool, drain and package, leaving 1/2-inch head space. Seal in zip closure freezer bags and seal and freeze.
For frying -- Pack the drained slices with a freezer wrap between slices. Seal and freeze.