Eggplant is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family of Solanaceae, also commonly known as nightshades, and are kin to the tomato, bell pepper and potato.
Spiral Path Farm grows two varieties of eggplant. Italian and Asian
Eggplant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind.
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars.
Cut off the top. If you wish to peel, use a potato peeler. Start at the top and peel down.
Stores better at room tempurature for up to 3 days.
July, August & September
GRILLED EGGPLANT STEAK
Make a marinade: 1 T balsamic vinegar, 1 T tamari soy sauce, 2 cloves garlic, minced, 1/4 t pepper, 2 T olive oil. Let marinade "brew" for 15 minutes.