Chinese Eggplant, 1 Each

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Eggplant Sharing the same family tree as tomatoes and potatoes, this nightshade is technically a fruit, but is treated like a vegetable in a myriad of recipes. President Thomas Jefferson is said to have first cultivated the purple eggplant that's the most popular variety in the U.S. How to store Keep it cool and dry. Refrigerate in the produce drawer, where it will last from 5-7 days. How to prep Sliced: Rinse under cool, running water Rinse under cool, running water Cut off the top and cut into cubes or slices Cut off the top and cut into cubes or slices Baked whole: Bake a whole eggplant in a 350-degree oven for 30 minutes Bake a whole eggplant in a 350-degree oven for 30 minutes Cool, and then scoop out the meat Cool, and then scoop out the meat Use in a classic dip such as baba ghanoush Use in a classic dip such as baba ghanoush Chef's tip Because eggplants have such a high moisture content, it's important to extract some of that before cooking or the eggplant will have a spongy texture. Place slices on paper towels and sprinkle generously with salt Place slices on paper towels and sprinkle generously with salt Turn over and repeat Turn over and repeat Let stand for 15 minutes and dab off the moisture Let stand for 15 minutes and dab off the moisture