The globe eggplant, the most popularly recognized, is large, dark purple, and pear-shaped. It’s actually a berry! The pale, creamy flesh is meaty and slightly bitter.
The eggplant should be firm with unbroken skin. The stem should be greenish, not very wilted. Press your finger and it should give, then bounce back. Smaller eggplants are usually less bitter. Don’t store for more than one week.
You can roast it whole in the oven, then scoop out the flesh. Otherwise, slice according to recipe for baking, grilling, or sautéing. They soak up oil, so deep frying works great! Salting helps keep the flesh firm.