EGGPLANT

RECIPE IDEAS:

Eggplant is extremely versatile and takes on the flavors of whatever surrounds it. It has a wonderful meaty texture and can stand up to a number of different cooking applications. Eggplant can be considered a ‘brain food,’ containing a phytonutrient that protects the membranes in the brain. 

AVAILABILITY:
July - October

STORAGE TIPS:
Eggplant doesn’t love the cold of the refrigerator so should be stored on the counter if you are going to eat it within a day or two. If you need to keep it longer, wrap in a bag or paper towel and keep in the fridge. Eat within 5 or 6 days. 

CULINARY TIPS:

• The eggplant varieties we grow naturally have thin skins and don’t necessarily need to be peeled

• Cut into slices and throw on the grill

• Stuff with rice and tomatoes and bake in the oven

• Thinly slice and fry for classic Eggplant Parm

PAIRS WELL WITH:

• Tomatoes, peppers, zucchini, chard

• Olive oil, sesame oil

• Chickpeas, white beans

• Basil, cilantro, parsley