Availability, Nutrition, and Recipe Suggestions
In Season: Mid July into October
Storage: Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days.
Preservation: To freeze roasted eggplant you want to peel your eggplant and cut them in half or in rounds and roast at 400* for about 30 minutes. Allow the slices to cool, then simply place them in your container or freezer bag. You can also blanch them in boiling water for 4 minutes the proceed to freeze them for future use.
Production Notes: We produce a couple of successions of eggplant each year on the farm which help us extend the harvests into the fall. Eggplant generally enjoys warm summers and our overall production varies from summer to summer depending on what Mother Nature brings.
Varieties: We like Nadia for a traditional Italian variety, Nubia (pictured above) provides a bit of striped color – just watch out for the spiky calyx, and recently Dancer has proven itself a reliable producer of light purple eggplant. We also grow a small crop of asian eggplant each summer, which are appreciated by cooks for their thin skin and consistent size for cooking.
Nutrition: Eggplant is a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber. [nutrtiondata.self.com]
Deep Nutrition: The fiber, potassium, vitamin c, vitamin B6, and phytonutrient content in eggplants all support heart health. [medicalnewstoday.com]
Deep Science: Eggplant is a good Brain food! Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes. [whfoods.com]
Preparation: Wash the eggplant then cut off both ends. Then cut to desired size fore the recipe. You can eat with the skin on or off!
Eggplant Recipe Suggestions:
- Grilled Jamaican Jerk Eggplant (30 Minutes) [minimilasitbaker.com]
- Simple Baba Ganoush [minimialistbaker.com]
- Japanese miso eggplant burger [seriouseats.com]
Eggplant also pairs well with– Basil, Bell Pepper, Bread crumbs, ricotta, chili peppers, cilantro, garlic , ginger, olive oil, onions, tomatoes, thyme, and rosemary.
Yum.
authored by: Danny Guillotte and Derek Christianson
Updated February 2019