By The Huffington Post News Editors
We never met an eggplant we didn’t like, but we know it’s been a tougher road for some people. We’ve heard eggplant referred to as spongy, slimy and bland. GUYS if that is how you feel, you are doing eggplant wrong. This amazing member of the nightshade family (don’t worry, Gwyneth Paltrow isn’t eating them anymore, so there’s more for us) is probably one of the most versatile ingredients we can think of. What eggplant does best is soak up the flavors of whatever you cook it with. If you make sure its surroundings are delicious, the eggplant will be delicious as well.
A few things to keep in mind when you shop for eggplant (or aubergine, if you’re shopping in the UK): not all eggplants were created equal. You’ll want to match your eggplant to the a cuisine it originated nearby. For preparations like eggplant parmesan, you’ll want a big, stout Italian eggplant. When stir-frying with chiles, the denser, smaller Japanese eggplant work best. For Thai eggplant recipes, we love baby green eggplants. Whichever eggplant you decide to buy, make sure it’s firm to the touch, shiny and free of blemishes. If your eggplant is mushy before you cook it, it probably won’t fare much better afterward.
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