We grow varieties of eggplant that are especially tender, thin-skinned, and not seedy. If you haven’t been an eggplant person in the past, try these with an open mind. You may be pleasantly surprised! Eggplants are very nutritious and have a range of health benefits, including an ability to help build strong bones, reduce the symptoms of anemia, and increase cognition. Eggplant is also good for weight loss, managing diabetes, improving cardiovascular health and the digestive system.
Eggplant is actually best stored at room temperature, if you are going to eat it within a day or two. If you aren’t cooking it right away, wrap it in a paper towel, place it in an open bag and store it in your fridge for up to one week.
With eggplant, it’s all about taking the bitterness out of it and cooking it on high heat. We prepare them to cook by living them on salty water for 5 to 10 minutes and dry them with a kitchen towel. There is also another method which requires leaving them to rest for half an hour with salt and then dry it. Then you can cube or halve the eggplants lengthwise, toss them with olive oil and salt and either grill or roast at 400 degrees until creamy soft on the inside and a deep golden brown on the outside. While still warm, toss it with a bright dressing. Turn roasted or grilled eggplant into a dip like baba ganoush or eggplant caviar. Make an eggplant tomato sauce for pasta or polenta, an eggplant sandwich/pita, an eggplant curry, or serve it over a lentil salad, or make jars of flavorful caponata to store in the fridge and bring to summer potlucks.