With produce in full swing at the markets, we want to make sure we’re storing everything correctly. Remember the golden rule that happy food makes better-tasting food? It applies to eggplants, too. Next time you get home from the market, don’t relegate your eggplants to the fridge -- the cold temperatures can damage the texture and flavor of the vegetable. (And both are very important, especially for making this.)
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So what do you do with them? Unless you’re cooking them right away (which is always the best policy), keep them at room temperature, preferably out of direct sunlight. Or, an even better idea: put them in your new, fancy vegetable drawer.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.