The food lab better home cooking through science ( PDFDrive ) 869

EGGPLANT VARIETIES I hated eggplant up until my early twenties I think it’s because I never had it cooked well Unless treated right, eggplant is mushy, greasy, and insipid.‡ But when done right, it’s meaty and substantial, with a subtle spicy bitterness and an unparalleled ability to absorb and complement other flavors It also happens to be dirt cheap The best time of year to get it fresh is at the end of the summer, but unlike, say, inedibly bland winter tomatoes, even winter eggplants are perfectly serviceable I cook with them pretty much yearround Eggplants come in a variety of shapes and sizes Whatever variety you use, look for unblemished, smooth, firm skin and a hefty weight When eggplants get too large, they become less dense, less flavorful, and more difficult to cook The most common varieties are: • Globe: Large, deep purple, and relatively spongy, this is the most common variety and a great all-purpose choice Excellent for dishes like eggplant Parmesan, where substantial ... unparalleled ability to absorb and complement other flavors It also happens to be dirt cheap The best time of year to get it fresh is at the end of the summer, but unlike, say, inedibly bland winter... them pretty much yearround Eggplants come in a variety of shapes and sizes Whatever variety you use, look for unblemished, smooth, firm skin and a hefty weight When eggplants get too large, they become less dense, less... eggplants get too large, they become less dense, less flavorful, and more difficult to cook The most common varieties are: • Globe: Large, deep purple, and relatively spongy, this is the most common variety and a great all-purpose choice