How to Pick Out a Good Eggplant

Eggplant comes in several colors.

Eggplant has a unique taste, texture and appearance that sets it apart from other vegetables. Eggplant also does not have a very long shelf life and if you eat one that is past its prime you may find it a bit bitter. Eggplant is usually fried, baked or steamed, and can be served alone or as a side dish. Choosing a good eggplant is important, no matter how you cook it.

Instructions

1. Look for rich, glossy color. Eggplants with a dull skin may be past their prime, according to Old Fashioned Living. The stem should be green, not brown.

   Most eggplants you find in grocery stores are a deep purple color. According to WH Foods, other varieties may be green, yellow, lavender or white.

2. Turn the eggplant around to look at all sides. The skin should be smooth and free of scars, cuts or wrinkles.

3. Lift up the eggplant and compare its weight to others of a comparable size. WH Foods advises that a heavier eggplant is typically better.

4. Press the flesh of the eggplant gently with your finger or thumb. The flesh should indent and spring back, according to WH Foods. If your finger leaves a dent that does not spring back, the eggplant is past its prime.

Tips & Warnings

• Like many vegetables (cucumber, for example), a larger eggplant is not necessarily a better eggplant. Don't go by size when choosing an eggplant. Smaller ones often taste better.

References

• WH Foods: Eggplant
• Old Fashioned Living: Harvesting And Using Eggplant