MORE Eggplant!
 

The Millionaire eggplant is kicking out another round. There are about 14 of them but they probably won't get as big as usual being as it's late in the season. No tellin' how many we've picked off that one plant this year!


[IMG]https://i.imgur.com/N46e0zQ.jpg[/IMG]


No problem. I see more of that wonderful pickled eggplant in my future. ;)

What does one do with eggplant?

Eggplant is delicious grilled - drizzled with a little olive oil and salt! Yum. My wife and I - and the dog - will eat it right off the grill.

My wife makes a baked eggplant parm that is wonderful. Eggplant in some ways can function as a meat substitute.

Jeff

[QUOTE=Nan_PA_6b;746384]What does one do with eggplant?[/QUOTE]


Eggplant parmesan! One of the worlds best dishes.

[QUOTE=DonDuck;746388]Eggplant parmesan! One of the worlds best dishes.[/QUOTE]

I agree ... sometimes I prefer it over chicken parm, when I am in the mood

Eggplant lasagna is great too, and moussaka. YUM!

Linda

I did a few big store bought plants my first year growing them, plenty of space, and didn't get many. From seed I transplant them on 15"-18" diamond spacing and pack them in. This year they are doing well 3 wide in the raised bed with drip. They always do well in the garden as well, same spacing, double rowed.

We used to fry slices breaded in skillet but at times there is an iodine taste that way. Mostly from too old I think. It could be a turn off. It was always store/farmstand eggplant too, so never nice small ones. You know, bigger is better, right? Not with eggplant. Younger is better. To truly avoid the iodine-y taste, you can grow a mild variety like Dancer. If I make a Johnny's order this year I will have to buy some again, but this year I just grew Epic and it is fine now that we know better ways to cook it. None goes to waste, unless it was a bad fruit.

Eggplant fries are way better than potato fries. In my opinion of course. Salt and rest, dip in egg/6oz milk, roll in peppered flour, oil fry 375 for 5 minutes. Found that on internet, eggplant picayune.

Parm or Lasagna, honestly I don't know the difference between them. That you can cook and freeze a whole trays for later if you have the freezer space.

If we are sick of it or overloaded, it is easily and simply pressure canned. It goes great in a vegetable soup, canning juice and all.

Lots of asian dishes if you are in to that type of cooking.


Nan you should grow some next year. Treat them like peppers regarding the timing and spring weather. If you start your own peppers you can start your own eggplant. I would not start them in the same tray though, because eggplant will likely sprout earlier. Then will get leggy on the heat mat waiting for pepper seeds to sprout. Both my eggplants and peppers got sick in the wet cold spring this year, and I had to pull bad leaves when transplanting, but they still produced well when the heat came on.

I had a bunch of beautiful eggplants I wasn’t going to have time to eat before leaving town for a week, so I sliced them 1/4 “ thick, marinated them in balsamic vinegar, maple syrup, bragg’s aminos, tahini, and spices, and dehydrated them. Eggplant chips!

[QUOTE=Nan_PA_6b;746384]What does one do with eggplant?[/QUOTE]

Baba ganoush,roasted eggplant “ chips” ,curry,stir fry,eggplant parm- I use the skinny taste.com recipe,lacto-fermented pickles.
I’m a little weird but I also like to munch on it raw with a little salt.
In my climate they are so easy to grow,I give them very little care, maybe some neem or DE to help with flea beetles and stink bugs but they usually grow through anything when it’s hot enough if they have rich soil ,fertilizer and water. I find their skin is tough enough the bugs don’t do it any major damage,either.

[QUOTE=habitat_gardener;746395]I had a bunch of beautiful eggplants I wasn’t going to have time to eat before leaving town for a week, so I sliced them 1/4 “ thick, marinated them in balsamic vinegar, maple syrup, bragg’s aminos, tahini, and spices, and dehydrated them. Eggplant chips![/QUOTE]

I must,must,must try this!

I grow - a pink and white striped which is so pretty and productive (listada de Gianna?),a traditional purple (Viscerba) an Asian ( millionaire) and a round,green Thai variety for curry and pickles.( chao praya

I bought a whole gallon jar of the small white egg sized eggplant from a Korean friend that ran a small Korean restaurant and market.
They were packed in brine and very salty.
A very good treat for someone working hard and sweating profusely.
If you want to go down this road there are plenty of ways to pickle, brine, ferment, prepare, and stuff eggplant.
Much of it middle eastern Indian and Asian.

Ah, the many ways to enjoy eggplant. I love the new pickled eggplant recipe I found. It's pretty basic, involves red wine vinegar, garlic, oregano and olive oil and is a refrigerator pickle. Pretty mild and oh so tasty, especially for garlic lovers. It's dynamite on grilled homemade bread. I posted the recipe in the Cookbook forum under Okra and Eggplant :
[URL]http://www.tomatoville.com/showthread.php?t=25663[/URL]

The jar I have going now is almost empty to it's time to make more. :yes:

I dehydrate plain eggplant and use it in stews, etc. during the winter. It's great in curry!

Linda

Here is a teaser.
Must see video as are all of them.
[url]https://youtu.be/dnulkaIMenA?t=1498[/url]