Eggplant does not store terribly well, so it is best to use it soon after getting it. It is best stored at a temperature of about 45-50°F, but your home refrigerator should be colder than this. Thus, we recommend storing your eggplant on the kitchen counter and use it within 2-4 days.
Description: Eggplant, a member of the nightshade family, is one of the most beautiful crops we grow. The plants grow several feet tall and, in their peak, are loaded with beautiful glossy fruit hanging heavy on the plant. There are many varieties of eggplant ranging in size from small round eggplant the size of a golf ball to large globe eggplant weighing over a pound. They come in a variety of colors ranging from various shades of purple to black, green, lavender, white and orange. We have narrowed our lineup of eggplant to our four favorite varieties including Lilac Bride, Purple Dancer, Listada and the traditional Black eggplant. Each variety has slightly different characteristics which may impact your decision as to how you want to prepare them.
Black Globe Eggplant: This is the most familiar variety of eggplant. It is characterized by a dark purple skin that looks black. It is best used in dishes like Eggplant Parmesan or to make dips, etc. This variety will also hold up on the grill or if roasted.
Lilac Bride Eggplant: Lilac bride eggplant is long and slender with lavender to dark purple skin and white flesh. It is best used in Thai curry dishes, stews or any other preparation where you want the eggplant to hold its shape better. The skin is tender enough you don’t need to peel it.
Listada Eggplant: Listada is characterized by a small globe shape with dark purple/ magenta skin streaked with white stripes. It is characterized by dense “meaty” flesh that holds up very well with grilling or roasting.
Purple Dancer Eggplant: This superb variety is characterized by an elongated tear drop shape and a bright purple skin. Purple Dancer eggplant is an all-purpose eggplant that has creamy, white flesh. It is firm enough that it keeps its shape if you grill it or use it in curries, soups or stews. The flesh is also soft enough when cooked to use in dips, etc.
Eggplant should be cooked before eating it. In fact, this is one vegetable that you may want to slightly overcook to ensure the flesh is very soft and silky as this is when it is the best. You can pan-fry, bake, grill or roast eggplant. Many resources will tell you to salt eggplant before cooking it to remove bitterness. While some older varieties were bitter, the new varieties we grow have been selected because they are not bitter, thus you can skip the salting step for that reason. You may still choose to salt eggplant to soften the flesh so it doesn’t absorb too much oil. Most of our varieties of eggplant have skin that is tender enough to eat, thus you do not need to peel them.
Since eggplant is part of so many cultures, there are a lot of ways you can use eggplant in your cooking. It is often incorporated into curry and stir-fry dishes in Indian, Thai, and Chinese cuisine. Sicilians are famous for eggplant caponata while Middle Eastern dishes include baba ganoush. The French put their mark on eggplant with the traditional Provencal dish, ratatouille.
Eggplant has a mild flavor and soft, silky texture when cooked, which is what makes it unique. While it isn’t a predominant flavor, it has a texture such that it is able to absorb other flavors and pairs well with other vegetables including tomatoes, onions, garlic, peppers, potatoes and chickpeas. It also goes well with flavorful olive oil, tahini, herbs such as basil and parsley and spices including cumin, coriander, sumac, and cinnamon. It also goes well with dairy products including yogurt, cheese (feta, Parmesan and mozzarella), and cream and fruits including lemons and pomegranate.
