large eggplant

A spongy, absorbent nightshade fruit (*Solanum melongena*) with a slightly bitter, complex flavor and a texture that ranges from meaty to silkily creamy when cooked. Its cellular structure acts like a sponge, readily soaking up cooking oils and rich sauces in dishes like curries and parmigianas. **Selection & Storage:** Select eggplants with smooth, shiny, deeply colored skin that feel heavy for their size; the stem should be bright green. They are sensitive to both heat and extreme cold; store in a cool, dark place or in the crisper drawer for only a few days.