- To remove any bitterness, salt sliced eggplant before cooking, then rinse and squeeze dry.
- When buying an eggplant, lift it in your hands to test for weight—the heavier the better.
- To test for ripeness, press the flesh. It should dent but spring right back.
- Use eggplants as soon as possible after purchase. They can sit for up to two days on the countertop, or be wrapped in a paper bag and stored in a warmer part of the fridge.
- To keep the vibrant color of Chinese or Japanese eggplants, dip your prepared slices or chunks into hot oil before using.