Also crazy about aubergine? Here’s how to check whether it’s still good
Aubergine is truly one of the FavorFlav editorial team’s favorite vegetables, although I can still be a bit childish myself when it’s prepared a little too mushy for my taste. But give me a plate of crispy fried, grilled, or deep-fried aubergine and I’m sold. And do you know how to check whether a raw aubergine is still good?
Because of course it’s a real treat when someone cooks for you, but preparing aubergine yourself can be a breeze. But when you have to choose an aubergine at the store or market, it can be useful to check how fresh it is. (Or that aubergine that has been sitting in the vegetable drawer for a while.) You’ll soon have the tastiest aubergine shakshuka, or one of the other aubergine recipes on our site!
How to know whether an aubergine is good
One of the important characteristics of a perfect aubergine is its skin. It should be taut and free of wrinkles (and of course have no mold spots or cracks). Vegetables certainly don’t have to look perfect or standard to be delicious (also always check out the specials on less ‘beautiful’ vegetables and fruit at the supermarket). But with aubergine, limp skin is often not a good sign of what’s inside. Your sticky aubergine fries will be just a little less delicious with an old aubergine.
Squeeze gently
Another good indicator is how the aubergine feels when you press it very gently. So don’t dig your ten fingers and nails into it and squeeze hard, but press into it just a tiny bit with your fingertips. If slight indentations from your fingertips remain in the flesh, you’re dealing with an old aubergine. But if it simply springs back, you’re good to go with this aubergine. So get cooking and, for example, make these stuffed aubergines with almonds and parsley.
The usual suspects
And the signs of a bad aubergine will also quickly reveal themselves when you cut it open. Mold, slimy spots, a rotten smell? Throw it away. But don’t be alarmed if the inside is initially an even whitish-green color but starts to develop brown spots a while after being cut open: that’s a completely natural process and doesn’t mean the aubergine is no longer good. Just continue marinating or preparing it; it’ll be delicious!
Read also:
- Help! Save the aubergine from its downfall!
- Do you really need to salt aubergine?
- From aubergines to bananas: who orders what in which city?
