While not a major crop on our farm, we extend the same care to growing our eggplants as we do to all our other vegetables. They are planted, pruned, tied, and harvested all by hand, and pollinated by our bumblebees. We are able to harvest our eggplant late June through September, maybe into October barring any harsh freezes.
Prep and Storage
- Eggplant is best fresh and does not have a long shelf life.
- Store unrefrigerated at a cool room temperature, or wrap loosely and place in the refrigerator.
- Eggplants do not need to be peeled, but some have tougher skin than others.
- To remove excess moisture and any acrid flavors, toss cut eggplant with a little salt, or sprinkle salt over eggplant rounds, then let sit for 10-30 min.
How to Use
- Eggplant is always cooked, eliminating a toxic substance called solanine.
- Pairs well with tomatoes, peppers, zucchini, and potatoes in recipes.
- Try adding eggplant to your kabobs or layered in a pasta-free lasagna.