Eggplant parmesan recipe suggests using male eggplants. Anyone have an easy way to distinguish? Thanks!
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.
Please enter a valid email address.
Well played. You deserve a cookie.
We ate so many vegetables (!)
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
Your Community Picks
The Scene That Underscores the Brilliance of 'Tampopo'
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.