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Eggplant
Bademjan
Appears in
Published 2011
As many as 40 varieties of eggplant are sold in supermarkets. They range from the familiar long purple egg-plant to Japanese and pale lavender Chinese species, narrow and as long as 10 inches. Whichever you choose, make sure the vegetable is firm and the skin smooth and shiny.
Chinese and Japanese eggplants require no particular preparation before cooking. The flesh of the long purple, however, should be steeped before stewing, baking, or frying to draw out its excess, sometimes bitter, juices. To remove bitterness from eggplants, see How To section.