37. Aubergine/ Eggplant
Let’s talk about the fabulous aubergine, also known as eggplant. You know, it surprised me to learn that I had been storing it all wrong. Like many, I used to pop it into the fridge, especially if I didn’t use the whole thing in one go. But guess what? Aubergines don’t fancy the cold environment of the refrigerator. Instead, they prefer a warmer, cozier spot, like your kitchen counter or pantry.
Now, if you find yourself with a partially used aubergine, there’s no need to panic. Simply wrap the cut side in cling film or aluminum foil before stashing it away. This nifty trick helps preserve its moisture and prevents it from drying out. But remember, don’t go overboard and place it in a spot that’s too warm or under direct sunlight. Nobody wants a shriveled, sad aubergine that sends us rushing back to the store.
So, let’s give our lovely aubergines the treatment they deserve. Embrace their culinary potential by keeping them in a suitable spot, away from the cold fridge, where they can ripen gracefully and flavorfully. Whether you’re roasting them to perfection, whipping up a creamy dip, or adding them to a flavorful curry, you can rest assured that your aubergines will be at their best when stored correctly. So, let’s bid farewell to the chilly fridge for our beloved aubergines and relish the freshness they bring to our dishes!
