Eggplant is in the nightshade family which includes such summer crops as tomatoes and peppers. There are several types of eggplant that we grow at Sub Edge including large purple, slender Asian and tiny white egg-shaped varieties. Eggplant is available in August.
Storage: Eggplant is best eaten fresh. You can store an eggplant for up to a week in a cool room temperature. Eggplants should be handled with care, they can bruise quite easily.
Preparation: Wash the eggplant. If it is fresh it does not need to be peeled.Older eggplant will develop a toughr skin and you will need to peel these. Leaving the skin on adds color and helps the cut pieces retain their shape. Do not cut eggplant until they are ready to use because the inside will brown when it is exposed. Try baking, stuffing, broiling, steaming, grilling, frying, roasting or sauteing your eggplant. Eggplant is excellent in dips, pasta sauces, soups, stews, casseroles and purees.