Eggplant Common Mistakes—And How to Avoid Them
One of the easiest ways to determine if they are ripe is to gently squeeze the eggplant. Once you release, the skins should "bounce back". If indentations remain, the fruit is not quite ripe yet. Because the stem is woody, cut, do not pull, the fruit from the plant. Store picked fruit in a cool place until it is eaten. Aug 13, · Watch more Food Safety & Freshness videos: likedatingen.com, also known as aubergine, is a popula.
Eggplant harvesting begins with selecting fruits as they approach their optimum stage of maturity. Eggplants harvested at their peak maturity don't develop an unappetizing bitter flavor.
Most eggplants take between and days to produce their first mature fruit after germination, but planting the garden from seedlings can reduce this time. Like most summer vegetables, eggplants don't tolerate frost and require full sun and warm weather to produce a bountiful harvest. Begin inspecting the fruit daily as the maturity window approaches. Read the seed packet or plant label to find out the expected maturity window for your eggplant variety.
Most varieties produce mature fruits within 75 days of transplanting. Select firm, full size eggplants for harvest after their skin begins to turn glossy and firm. Skin color varies depending on the type of eggplant, ranging from cream to deep purple-black, with some varieties featuring streaked or mottled skins.
Support the mature eggplant fruit with one hand and cut through the stem with a sharp knife or shears with your other hand. Store the eggplant at 50 degrees Fahrenheit for up to one week before using it. Longer storage can result in bitter or pithy flesh. Jenny Harrington has been a freelance writer since Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs.
Harrington's specialties include small business information, crafting, decorating and gardening. By Jenny Harrington. Related Articles. Harvest eggplants as soon as they reach optimum maturity to encourage more fruit set on how to use two headsets on ps3 plant. Overly mature eggplants develop large, tough seeds and a bitter flavor.
How to Tell if a Pineapple is Ripe
Dec 10, · Best Way to Tell if an Eggplant Is Ripe Eggplants (Solanum melangona) are available in many colors, sizes and shapes, including purple, white, striped, green, oval, pear-shaped or cylindrical. The one thing that is the same in all eggplant varieties is that the skin is shiny and firm when the eggplant is ready for picking. Apr 30, · When Is an Eggplant Ripe? Eggplant Climate and Maturing Times. Eggplants can be grown as herbaceous perennials in U.S. Department of Agriculture Signs of a Ripe Eggplant. In addition to looking for glossy skin, gently press your finger into the eggplant. If . Skin color varies depending on the type of eggplant, ranging from cream to deep purple-black, with some varieties featuring streaked or mottled skins. 3 Support the mature eggplant fruit with one.
Ah, eggplant: It is a fickle lover indeed. But don't give it the love it demands, and you're left with a bitter, insipid, and limp veggie that's picked over instead of devoured. As proof of this, BonAppetit. It's time to bring this purple wonder back into the spotlight! It's time to treat it right! It's time to stop making these eggplant common mistakes. The most common eggplants and the most easily found in grocery stores are the giant globe variety.
But there's a whole world of eggplant out there, including a chubby round Thai variety; a smaller, slender Japanese eggplant; and the darling of markets everywhere: the dainty lavender and white-flecked fairytale. Some of the smaller varieties are sweeter, explains Saffitz, and, depending on your recipe, might be a better fit than the globe. Saffitz likes using Thai or Japanese eggplants for stir-fries, but prefers larger eggplant for parm or baba ghanoush.
How do you know if an eggplant is ripe? It's all about visual cues. Discerning farmers' market shoppers may be used to sniffing and gently squeezing produce to suss out what's ready for the taking, but if an eggplant is squishy or its skin dimples with a little pressure, it's past its prime. Ripe eggplants at the peak of perfection are firm, with shiny and taut skin.
To keep yours fresh and perky, definitely store it in the fridge, but there's no need to fuss over it with damp paper towels or a prime spot in the crisper: They're so hardy that senior associate food editor Alison Roman just stores 'em on a shelf and calls it good. We've long been told we should be salting eggplant before cooking it to pull out the moisture and to temper the bitterness of the veggie. Truth told, this cumbersome step has stopped this writer from preparing it on more than one occasion.
But wait! While you may want to suck out a little excess moisture—more on that in a minute—there's really no need to combat bitterness, says Saffitz.
Most of that unpleasant flavor profile has been bred out of eggplants, and current varieties are totally palatable as-is. So if you're in a rush, or just don't want to go through the bother of salting your eggplant, you are totally allowed to skip this step. Fried eggplant is great—but proceed with caution. If you don't treat it right, you'll wind up with a soggy mess that tastes exclusively of oil, and is definitely not crispy.
Left to its own devices, this veggie will absorb an enormous amount of fat, so take preventative measures: Coat the cubes or slices with egg and breadcrumbs to form a barrier between the oil and eggplant, or lightly coat them with oil and broil until browned and crispy.
Here's an instance where sucking out a little moisture with a pre-frying salt treatment might be helpful, but, says Saffitz, "I never do. You really don't need to. If that's your jam, we're not judging. Oh man, do we love a good eggplant parm. But that red-checkered tablecloth version trapped under a half a jar of marinara sauce and a caked-on, congealed mess of mozzarella cheese?
Yeah, we're not so into that. Eggplant has great flavor, says Saffitz, so when cooking with it, you should really focus on showcasing the veggie. Any additional seasonings and ingredients should enhance, not mask its earthy goodness.
While we're on the subject of flavor, take a cue from Saffitz, who prizes eggplant's versatility. Sure, it shines with a sprinkling of garam masala or a hit of oregano, but you can use it in just about any stir-fry, dip, salad, or pasta your heart desires—in just about any cuisine, too.
Grilling eggplant really intensifies the flavor, and in the summertime when kitchens are hot and charcoal's smoldering, it's one of our favorite ways to prepare it. The Bigger the Better. Got it? Now show off your know-how and mastery with these eggplant recipes!