Eggplant is available throughout the summer, but comes
into full production in the September. We grow both
the Chinese and Italian varieties.
Eggplant can be bitter, but typically this is not noticeable
when eaten soon after harvesting. You can cut and salt
the eggplant, leave for 30 minutes, then rinse and drain
the salt, to remove any bitterness. Salting will also
make the texture of the eggplant meatier. Eggplant can
be roasted whole and the flesh used to make a dip. Cut
up eggplant and sauté, for 5-10 minutes until
soft, or cut into slices, coat with breadcrumbs and
roast in a hot oven for 20-25 minutes.
Eggplant should be stored at about 55 degrees. Given
that most refrigerators are too cold, it is best stored
on the counter top and should be used in 2-3 days. For
longer storage, the refrigerator will prevent spoilage
for a week or so, but the quality will be compromised.