If you select a newer variety, you may find eggplants that are pink, striped or even white. For best quality, look for eggplants that are firm, heavy for size, and free of scars. The skin will be glossy, and the flesh will be firm. Smaller, slender selections usually have smaller seeds and are more tender. Avoid eggplant with brown or blue streaks, or that are shriveled and flabby.
Some people like to use larger eggplant in dishes calling for sliced or peeled eggplant.
The ideal storage temperature is between 46 degrees and 55 degrees F. Storing below 46 degrees will damage them. Store, unwashed, in the vegetable crisper of the refrigerator. Don't force or squeeze them in. Excess pressure on the delicate skin will cause bruises and decay. Premium quality fresh eggplant will last for about a week in the refrigerator.