What are they? Eggplant are versatile in color and appearance! They can be small, like eggs; fat and round; long and skinny; purple and white.
What they taste like: Eggplant is mild and somewhat bland, with a texture that can be meaty or creamy. It takes on other flavors – garlic, tomato, onion, whatever you cook it with.
When you can find them: Look for local eggplant in the winter and spring.
How to use and store: Young and skinny eggplant can be used unpeeled, but peel tougher skin on large, mature fruit. Many cooks salt eggplant pieces before using to let bitter juices escape. cooking tips: Cook eggplant thoroughly. Grill thin slices and dress with olive oil and herbs. Roast a whole eggplant over coals or in the oven until skins are charred. Let cool, then scoop flesh into a bowl and mash with herbs and olive oil.