EGGPLANT: the most versatile vegetable in the kitchen.

IT is said in the Middle East that a woman is not ready to marry until she knows 1,000 ways to cook eggplant. It may seem an unreasonable demand to American women, many of whom marry before they know how to cook anything at all.

The saying is less about preparing women for marriage, though, than it is about the amazing versatility of the eggplant. https://www.nytimes.com/1999/08/25/dining/more-than-just-the-color-purple.html

Fresh-picked Italian eggplants

                                                                                       

     One of my favorite vegetables, eggplant fresh-picked from the garden is a special part of our summer menus.  This meaty vegetable is so versatile – it can be sautéed, fried, baked, and grilled.  It's often used as a main meal, a side dish, or pickled.  Aside from its great taste it has many health benefits

     Eggplant comes in a range of colors and shapes. The large, kidney-shaped purple eggplant is the most common variety. 

Great:

Grilled

Eggplant lasagna



As a side dish 



Fried

We grow the round Italian variety. Their seeds are much less prominent, making them ideal for stuffing and pickling.

Stuffed Italian eggplants

Some people object to eggplant’s skin.  Actually, the skin of purple eggplants contains its most valuable nutrient.  Choose the purple varieties when you shop, and leave the skin on.