What Does it Taste Like?

Eggplant has a mild, slightly sweet, and slightly bitter flavor that can complement many other ingredients. It also has a tender and creamy texture, with a satisfying pop when you bite into it. Eggplant is best when it is young and fresh, as it tends to lose its sweetness and become hard and mealy as it matures. Eggplant can be eaten raw or cooked, depending on your preference and the type of eggplant you are using. There are many varieties of eggplant that range in size, shape, and color, such as purple, white, green, or striped. The most common variety is the large, dark-purple globe eggplant, which is often used in cooking. The skin of the eggplant is usually edible, but it can be tough and bitter on larger or older eggplants and should be peeled. The flesh of the eggplant is usually white or yellowish and contains small, edible seeds. The flesh can discolor quickly after cutting, so it is advisable to use it right away or sprinkle it with some lemon juice to prevent browning.

Varieties we grow

Traviata

Traviata

Traviata is a black eggplant that has a glossy, bell-shaped appearance. It is about 6 inches long and 3 inches wide and has a smooth, firm texture and a rich, sweet flavor. It is ideal for slicing, dicing, or grating in salads, soups, or roasts.

Snowy

Snowy

This is a white eggplant that has a cylindrical shape and a smooth, slender appearance. It is about 6 to 7 inches long and has a meaty texture and a mild flavor. It is best for roasting, pickling, or making soup.

Why Should I Eat It?

Eggplant is not only tasty, but also healthy. It is low in calories, fat, and sodium, and high in fiber, antioxidants, and phytonutrients. Eggplant is also rich in vitamins and minerals, such as vitamin C, vitamin K, vitamin A, iron, magnesium, manganese, zinc, folate, and B-vitamins. Some of the health benefits of eggplant include:

  • Supporting the immune system and preventing infections
  • Promoting blood clotting and bone health
  • Enhancing vision and skin health
  • Boosting energy and metabolism
  • Regulating blood pressure and cholesterol levels
  • Improving digestion and bowel movements
  • Protecting against some chronic diseases, such as diabetes, heart disease, and cancer

Eggplant

July - October

Eggplants, also known as aubergines, are fruits that are often used as vegetables in cooking. They have a mild, slightly sweet, and slightly bitter flavor, and a tender and creamy texture. They come in many varieties that differ in size, shape, and color, such as purple, white, green, or striped.

Recommended Storage

How Do I Store It?

Short Term

Eggplant is best when it is fresh, but you can store whole eggplants in the refrigerator for up to a week. Wrap them in a paper towel or a perforated plastic bag and place them in the crisper drawer. Do not cut or peel the eggplant until you are ready to use it, as it will start to brown and spoil. You can also store cooked eggplant in an airtight container in the refrigerator for up to a week.

Long Term

  • Freeze: You can freeze raw or cooked eggplant for up to six months. To freeze raw eggplant, peel and slice it, then blanch it in boiling water for a few minutes. Drain and cool it, then freeze it in a single layer on a baking sheet. Once frozen, transfer it to a freezer bag or container. To freeze cooked eggplant, let it cool completely, then freeze it in a freezer bag or container. Thaw it in the refrigerator before using.
  • Pickle: You can pickle eggplant for up to a year. To pickle eggplant, slice it and soak it in a vinegar solution for 24 hours. Drain and pack it in sterilized jars, along with some herbs, spices, garlic, or peppers. Cover with boiling water or brine, leaving some headspace. Seal the jars and process them in a boiling water bath for 10 minutes. Store the jars in a cool, dark, and dry place.
  • Dry: You can dry eggplant for up to a year. To dry eggplant, peel and slice it, then blanch it in boiling water for a few minutes. Drain and spread it in a single layer on a baking sheet. Place the baking sheet in a dehydrator, an oven set to the lowest temperature, or a sunny spot. Dry the eggplant until it is hard and brittle, turning it occasionally. This may take several hours or days, depending on the method and the humidity. Store the dried eggplant in an airtight container in a cool, dark, and dry place.

How Do I Cook It?

Eggplant is easy to cook and can be prepared in various ways, such as roasting, grilling, frying, baking, sautéing, or stewing. Here are some of the best methods for cooking eggplant:

  • Roasting: Roasting is a simple and delicious way to cook eggplant. Cut the eggplant into cubes or slices, toss with some oil, salt, and pepper, and spread on a baking sheet. Roast in a preheated oven at 400°F for 20 to 30 minutes, flipping halfway, until golden and tender. You can also roast whole eggplants by poking them with a fork and placing them on a baking sheet. Roast for 40 to 50 minutes, until the skin is charred and the flesh is soft. Scoop out the flesh and use it for dips, sauces, or salads.
  • Grilling: Grilling is a great way to add some smoky flavor to eggplant. Cut the eggplant into thick slices, brush with some oil, salt, and pepper, and grill over medium-high heat for 10 to 15 minutes, turning occasionally, until charred and tender. You can also grill whole eggplants by poking them with a fork and placing them directly on the grill. Grill for 20 to 30 minutes, turning occasionally, until the skin is blackened and the flesh is soft. Scoop out the flesh and use it for dips, sauces, or salads.
  • Frying: Frying is a popular way to cook eggplant, especially for dishes like eggplant parmesan or eggplant fries. Cut the eggplant into thin slices or sticks, sprinkle with some salt, and let them sit for 20 to 30 minutes to draw out some moisture. Pat them dry with paper towels, then coat them with flour, egg, and breadcrumbs. Fry in hot oil for a few minutes, until golden and crisp. Drain on paper towels and serve hot or cold.
  • Baking: Baking is a healthy and easy way to cook eggplant, especially for casseroles or stuffed eggplant. Cut the eggplant into cubes or slices, toss with some oil, salt, and pepper, and spread on a baking sheet. Bake in a preheated oven at 375°F for 15 to 20 minutes, until soft and slightly browned. You can also bake whole eggplants by cutting them in half, scooping out some of the flesh, and stuffing them with cheese, meat, vegetables, or rice. Bake for 25 to 30 minutes, until the filling is bubbly and the eggplant is tender.
  • Sautéing: Sautéing is a quick and versatile way to cook eggplant, especially for stir-fries or curries. Cut the eggplant into small cubes or thin slices, sprinkle with some salt, and let them sit for 20 to 30 minutes to draw out some moisture. Pat them dry with paper towels, then sauté in hot oil over medium-high heat for 10 to 15 minutes, stirring occasionally, until browned and soft. You can also add some garlic, onion, spices, or herbs for extra flavor.

What Goes Well With It?

Eggplant has a mild and slightly bitter flavor that can pair well with many other ingredients, especially those that are savory, spicy, or tangy. Here are some of the best flavor pairings for eggplant:

  • Tomato: Tomato and eggplant are a classic combination that can create a rich and hearty sauce, soup, or stew. Try adding some tomato paste, diced tomatoes, or tomato sauce to your eggplant dishes, along with some garlic, basil, oregano, and red pepper flakes for a Mediterranean flair.
  • Cheese: Cheese and eggplant are a delicious combination that can add some creaminess and saltiness to your eggplant dishes. Try adding some parmesan, mozzarella, feta, or ricotta cheese to your eggplant dishes, such as eggplant parmesan, eggplant lasagna, or stuffed eggplant.
  • Garlic: Garlic and eggplant are a flavorful combination that can enhance the taste and aroma of your eggplant dishes. Try adding some minced garlic, garlic powder, or roasted garlic to your eggplant dishes, along with some olive oil, salt, and pepper for a simple and tasty seasoning.
  • Lemon: Lemon and eggplant are a refreshing and zesty combination that can brighten up your eggplant dishes. Try adding some lemon juice, lemon zest, or lemon slices to your eggplant dishes, along with some parsley, mint, or cilantro for a fresh and citrusy touch.
  • Sesame: Sesame and eggplant are a nutty and earthy combination that can add some crunch and depth to your eggplant dishes. Try adding some sesame oil, sesame seeds, or tahini paste to your eggplant dishes, along with some soy sauce, ginger, or honey for an Asian-inspired flavor.

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