How long does eggplant last in the refrigerator?
Refrigerator Storage. Eggplant placed in the refrigerator will normally stay fresh two to five days. Never refrigerate cut-up eggplant, as the flesh turns rotten very quickly once exposed. You can store whole eggplant in a plastic bag, but do not seal it in plastic wrap, which will keep the vegetable from breathing.
Soft, brown spots, and a dried-out, dark stem are other indications that an eggplant is near spoiling. At the store or farmer's market, squeeze the eggplant; it should feel pleasantly firm—not spongy or rock hard. Small eggplants tend to be sweeter than the large, mature ones.
- Hold the eggplant in the palm of your hand and gently squeeze it with your fingertips. The skin should be slightly elastic and spring back when you release it. If indentations remain where your fingertips were, the eggplant isn't ripe yet. Look for soft spots or bruises on the skin of the eggplant.
- There is actually a color — aubergine — that resembles the purple of the eggplant. Apparently, way back in the 1700s, early European versions of eggplant were smaller and yellow or white. They looked a bit like goose or hen's eggs, which led to the name “eggplant."
- Once they lose their shine, the skin toughens and the seeds inside the fruit begin maturing. You can also harvest them while they are small. Baby eggplants are a gourmet treat, and harvesting the small fruit keeps them from becoming overripe if you have to be away from your garden for a few days.
Eggplants are an extremely healthy vegetable for any diet. Unlike many foods, where the seeds are unpalatable and often removed before eating, eggplant seeds are healthy and are beneficial to health. The problem with eggplants is that they are often very bitter and most people are unable to eat them raw as a result.
- Tomato, pepper and eggplant leaves As members of the nightshade family, they contain Solanine, just like potatoes, so you should try to keep your chickens off your plants. They can, however, eat tomatoes, peppers and eggplants. Avocadoes – The pits and skins contain the toxin Persin, which can be fatal to chickens.
- Eggplants are an extremely healthy vegetable for any diet. Unlike many foods, where the seeds are unpalatable and often removed before eating, eggplant seeds are healthy and are beneficial to health. The problem with eggplants is that they are often very bitter and most people are unable to eat them raw as a result.
- Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain.
The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh.
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes.
- The skin of an eggplant can be eaten, but it is best to eat it when the eggplant is young. Older eggplants are more bitter and become more discolored. Because of this, older eggplants should be peeled before eaten.
- Place eggplant, garlic, water and salt in a pot and bring to a boil.
- Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
- Drain in a strainer and allow to cool.
- Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
Updated: 12th October 2018