When shopping for eggplant, buy firm well-shaped, usually rounded plants.
They should be shiny, deep purple with no rust spots. Eggplant can be stored for
three to four days in refrigerator if necessary before use. Most eggplant dishes
freeze well. One pound of eggplant yields three cups diced.
At Sizzleworks we think cooking is fun, probably because we cook, eat and clean-up smarter than the average bear. Enjoy our best tips and shortcuts that make prep, cooking and clean-up easier and more fun.