When purchasing an eggplant, look for firmness and heaviness. It should also have smooth and evenly coloured skin. Avoid eggplants with shriveled skin, as they are likely to be bitter.
To check for ripeness, press lightly on the skin with your fingers; if the imprint remains visible, the eggplant is ripe and perfect for eating.
Eggplants bruise easily and should be handled carefully. Store eggplant in a perforated plastic bag in the fridge for up to one week.
To Freeze Eggplant, wash and cut into slices, then blanch. Allow the eggplant to cool completely before placing in a freezer safe bag or container and storing in the freezer. Eggplant will keep in the freezer for 6 to 8 months.