Eggplant comes in all shapes and sizes. We grow the standard purple globe, as well as the elongated Asian 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. Eggplants love warm weather, so some years our climate isn't hot enough for them.
Store in the refrigerator wrapped in plastic for about a week.
- 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.