WE’RE NOT THAT ADVENTUROUS WHEN IT COMES TO EGGPLANTS. We only grow one standard kind. No particular reason, really. It’s just that it’s one of the last things we plan for the garden, and by then we’ve run out of space. They’re delicious of course. And if we take that extra step of salting them to reduce bitterness before cooking we tend to like them even more.
There’s no excuse for our lack of exoticism when it comes to eggplants. Landreth sells fourteen varieties for goodness sake. From purple, to green, to striped, to white, to orange. We’d love to hear from anyone who is a little more experimental. What kinds are you growing this year? Tell us in the comment section below the lone eggplant photo we took last season. Please. We need inspiration!
5 Comments
I think I’m growing your bog standard Eggplant, dark purplish etc…. BUT can I be different by saying I live on a boat ?!
My first seed sprouted today, thought there was nothing doing and there it was this morning, stretching up to say Hello !
ps when I say this morning I mean in the GMT sense !
pps did my last message not get through ?!
ppps or should I say the 1st message about me blessed eggplant !
Cut your eggplant into large chunks (sometimes I peel them if they are huge as then they are a little tougher), toss them with a little EVOO, a tiny splash of balsamic and a good amount of Almond Meal, and bake on a cookie sheet at 400 until golden brown. This takes out the breading/frying step from Eggplant Parm. (layers = marinara sauce, eggplant, good parm, marinara sauce, etc. and top with grated mozzarella) My book club friends love, love, love it!