Braised Eggplant with Soy & Sesame
Photo: Amina Malik / Contributor
Eggplants are in peak season here in Texas. Many varieties, from small purple ones to long purple and green eggplants, are filling farm stands at farmers markets. To tell if an eggplant has been freshly picked, give it a gentle squeeze. It should feel firm and springy to the touch. If it is soft, the eggplant is past its prime; as it ages, it loses flavor and turns bitter.
For the best pick of the season, shop a farmers market for freshly harvested eggplants. The long, slender green ones at Animal Farm or the purple ones at Plant It Forward are excellent choices, as are the tubby little purple ones that Eli sells at his farm stand.
Salting eggplant before cooking draws out excess moisture, helping it brown more evenly and develop a better texture. This quick, Chinese-inspired recipe comes together in minutes and will work with all varieties. Enjoy it with steamed rice or atop a green salad.