We grow a Japanese styled eggplant (thinner and sometimes curved), and an Italian variety (bigger and rounder). In most recipes the two can be used interchangeably. The secret to delicious eggplant is cooking them all the way through to soften, whether you are roasting or sauteeing.

Storage:

• ​Store in fridge in a bag, ideally in the crisper.

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Cooking Tips:

• The trick to perfect eggplant texture is cooking thoroughly. Whenever you roast, fry, sauté, or braise your eggplant slices, avoid rubberiness by continuing to cook long enough to soften.
• Try a delicious baba ghanoush dip by thoroughly roasting halved eggplant and then blending with garlic, olive oil, tahini, and salt.
• Try a stir-fry- again, just remember to cook all the way! Eggplant should really be falling apart before removed from heat.

Season: Summer