Eggplant are members of the nightshade family and are related to potatoes, tomatoes and peppers. Every year we hear from subscribers who have discovered a new love for this unusual veggie. In addition to the more common American or Globe eggplant, heirloom eggplant varieties come in all shapes and colors, each with a slightly different taste.
Eggplant can be grilled, stuffed, roasted, and added to casseroles. It can also be marinated and added to a salad.
It can be served hot or cold, peeled or unpeeled. If you are going to roast or grill your eggplant whole, leave the skin on and be sure and pierce it a few times with a fork to keep it from bursting.
Salting the slices for about an hour and rinsing before cooking will reduce the amount of oil eggplant absorb in frying and will also reduce any bitterness that might be present in the veggie.
Eggplant is quite perishable and care should be taken not to cut or puncture the skin until you are ready to prepare it or it will start to spoil. Store your eggplant in perforated plastic bag or plastic produce bag in the crisper drawer of the refrigerator. Unwashed, properly stored eggplant should keep in the fridge for about a week.
There are many types of eggplant in the Abundant Harvest Organics produce boxes each summer and early fall.
Heirloom Eggplant (Purple Stripe, Casper, and Japanese)