Background Information:
Eggplant is available throughout the summer, but comes into full production in the September. We grow both the Chinese and Italian varieties.

Basic Cooking Strategies:
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.

Storage Information:
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.

Recipes:

Marinated Eggplant