Large, dark-purple, round eggplants have been with us for years, really our only eggplant.
And, a good one was tricky to buy and cook well. It could have too many seeds. It could be very bitter. Its skin was tough, and it was generally a chore to work with. Part of this was slicing it, salting it heavily, letting it stand a good period of time before rinsing to salt away and preparing to fry it and keeping it from blotting in too much oil for taste sake as well as health sake. Continue reading