21.   Thai eggplant is available at Thai and Asian markets and keeps well refrigerated up to two weeks.

22.   The calyx should be dark green and the eggplant itself should be dark purple.

23.   The eggplants there are often oversize and old.

24.   The eggplant should be firm like a rubber ball.

25.   The Fond Long eggplant is nearly a foot in length from stem to tip.

26.   The lasagna is done when the eggplant is soft.

27.   The standard large, heavy, deep purple eggplant is the equivalent of an all-purpose potato, suitable for just about any recipe.

28.   Under these definitions an eggplant is a fruit, as are tomatoes and pumpkins.

29.   When eggplant is cool, place it in a jar large enough to hold it comfortably.

30.   When the eggplants are cool enough to handle, carefully peel off the blackened skin.