Purple Egg Plant
Look for firm eggplants that are heavy for their size. Small or medium eggplants are less likely to be bitter. Eggplants are very perisable. Do not refrigerate. Use them right away, or store in a cool - not cold - place in a plastic bag for up to 2 days.
The skin of small eggplants is edible. Large eggplants should be peeled. Eggplant discolors when exposed to air, so either peel right before serving or dip pieces in acidulted water. Always cook eggplant before eating. Salting is recommended to draw out bitter juices, to reduce the moisture content and to prevent eggplant for absorbing to mush oil when cooked. Recipes will vary on the amount of salting required.