Eggplant
General Information
Eggplant comes in all shapes and sizes. We grow the standard purple globe, as well as the elongated Asian and Turkish varieties. The texture of eggplant can turn some people off. They can be mushy and slimy if overcooked. Follow the suggestions below to make the most of eggplant.
Storage Information
Store in the refrigerator wrapped in plastic for about a week.
Cooking Suggestions
Eggplants must be cooked to eliminate a toxic substance called solanine.
Slice, brush with olive oil and grill.
Roast whole until very soft (on grill or in oven at 400 for 30-40 minutes) then scoop out the inside and use to make dips and spreads. Just add your favorite herbs and seasoning with a little yogurt.
Saute lightly in olive oil then add to pasta with fresh tomatoes and basil.
Add to stir-fries.
Recipes
Curried Eggplant and Green Beans
**Eggs Baked Over a Spicy Vegetable Ragout**
Grilled Asian Eggplant with Ginger Sauce
Grilled Eggplant and Tomato Stacks
Grilled Eggplant with Feta and Fresh Mint
Grilled Vegetables with Lemon and Herbs
High Heat Direct Grill Whole Eggplant Recipes
Indirect Grill Eggplant Halves
Indirect Grill Eggplant Rounds
Lentil Salad with Grilled Vegetables and Feta Spread
Medium Heat Direct Grill Eggplant Planks
Ratatouilli a la Casablancaise
Renee's Eggplant Parmesan Casserole (Gluten and Dairy Free)
**Soba Noodles with Roasted Eggplant**
Stir-Fried Eggplant with Tomato and Parmesan Cheese