Eggplants that are glossy, unblemished and have a good stem on them are the best; use them within two days for best results. The size of the Eggplant does not usually affect its flavor, but the smaller ones will be more fleshy and have less seeds. When slicing and cooking Eggplant, do not use carbon steel or aluminum utensils. They will not affect the flavor but they will discolor the Eggplant.