Scott, or anyone who has grown several of the varieties, what are the taste and texture differences for you?
I've only grown the old fashioned Black Beauty one and it did well, but maybe another variety would be good too. I like to grill them as well as make lasagna with it, or of course the must have eggplant parmesan.
Does eggplant cubes or slices can well? maybe in a chicken stock?
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