Eggplant brings a bright splash of color to the summer- and a whole host of delicious flavors! Full Belly generally cultivates four varieties (and sometimes even more!): Chinese, Globe, Japanese, and Rosa Bianca. Eggplant has many nutritional benefits, including being a great source of manganese, copper, iron, and potassium. Eggplant can be kept on the counter or in the refrigerator for a few days. Use it before it goes soft and limpy.
You can eat the skin on young eggplants, but the skin of older ones may require peeling. If they are concerned that the eggplant may have a bit of bitterness, some chefs like to sprinkle salt on their eggplant slices or chunks, and let them rest for 30 to 60 minutes in a colander until they begin to give up water. Rinse them well, pat them dry, and proceed with your recipe.
When you're not using the above technique, cut eggplant just before cooking, as its flesh quickly discolors.