I was looking here for some (purple) eggplant info and found quite a bit and some recipes too.
I have a question, do you all cook your eggplants mostly with the skin on or off? I find that the skin can make an eggplant dish taste a bit bitter. But, it might just be my palate.
My mom made eggplant parm with a purple eggplant, and fried the eggplant first. She kept the skin on. I didn't like the taste, and realized that when we make regular fried eggplant, fried like onion rings or zucchinis, it tastes great. But, she takes the skin off.
Just wondering if any of you have the same problem with eggplant skin or should I always remove it.
Also, are there other eggplants that you prefer over the purple ones that are so popular in America? And can u prepare these other eggplants in the same fashion as you can the purple ones? I hear that the purple ones are really not a good quality and in some countries they're used as animal feed only. LOL! Really. Do different eggplants taste mostly the same as the purple ones?
I cannot really find anything other than a purple eggplant at my local grocers, unless maybe I might find one at Whole Foods or Trader Joe's. I think I can find lighter colored eggplants at Whole Foods.