Is it an italian/european style eggplant (large, pear-shaped and blackish purple) or an asian style eggplant (long and slender, or the size and shape of a goose egg or large hen's egg and striped or solid shades of white, pink, purple, and/or green)?
The skin on the asian style eggplants is much softer than the european style, and I do eat the skin on asian eggplant. I like the taste better too. The long, thin are my favorite (any color), the little egg shaped ones are good too, but they have a lot more seeds so I'm not as fond of the texture (though I prefer both of the asian style shapes to the larger pear shaped european style, though I've been told they're just as good as the asian style if they're picked small - often here the grocery stores carry monsters, the size of a small butternut squash).
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