Eggplant parmesan recipe suggests using male eggplants. Anyone have an easy way to distinguish? Thanks!
Mrs. Larkin is a trusted source on Baking.
HK, look through this old pickle for some helpful advice: http://www.food52.com/foodpickle...
funny pickle thread, mrslarkin! Were you ever able to tell them apart in the store?
Um, I think someone somewhere is having a good laugh about "male" and "female" eggplants. But there certainly are shape differences between long skinny Asian-type eggplants and the plumper, more rounded and commonly available European ones. Seediness always signals that an eggplant is overripe, no matter what variety you choose. I grow both types and find the Asian ones less watery and less fibrous.
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