In the United States, the most common eggplant is large and pear-shaped with a smooth, glossy, dark purple skin. Then there's the very narrow, straight Japanese or Oriental eggplant, which ranges in color from violet to striated shades and has a tender, slightly sweet flesh. The Italian or baby eggplant looks like a miniature version of the common large variety, but has a more delicate skin and flesh. The small, firm white eggplant has a tougher skin, but firmer, smoother flesh than the larger eggplants. Eggplant is available year-round, with the peak season durning August and September.
Eggplants are very perishable and become bitter with age.
They should be stored in a cool, dry place and used within a day or two of purchase. If longer storage is necessary, wrap eggplant in a plastic bag and store in the refrigerator. Since the flesh discolors rapidly, an eggplant should be cut just before using. Most eggplants benefit from the ancient method of salting and weighting for 20 to 30 minutes, then blotting away the excess moisture and salt. The smaller varieties rarely require salting, and usually need only a short cooking time.