- DescriptionChewy, hearty, and firm, with a mild, almost neutral flavor that goes well with almost everything. It won't go mushy when cooked. It works great as a meat substitute because it can be stuffed, baked, or fried. Unlike other eggplants, the thick-skinned white must be peeled before cooking.
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Eggplant is tropical in origin, so it does not agree well with extreme cold. For this reason, a whole eggplant will last better and longer out of the refrigerator but in a cool place 50 degrees is ideal. On the countertop, eggplant should keep for about 3 days. If storing cut eggplant, wrap in plastic and place in the least cool section of the refrigerator.
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