We grow Japanese 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!
Eggplant is actually best stored at room temperature, and eaten 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 high heat. 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. Make jars of flavorful caponata to bring to friends as gifts. It turns out eggplant is way more versatile than the eggplant parm that we grew up with. Though that’s delicious too!