Quote:
Originally Posted by DaveWill
Hi, your "Iraqi" eggplant looks like my Aswad Iraqi variety from Baker Rare seeds. Is it the same or have you a different variety. I have had great success with Aswad here in the AZ desert. Maybe because our climate is the same as Iraq - very hot and dry. I protected last year's plants from the little frost we had in November and now I am getting a great harvest from the new growth. Some of the fruit are quite green as opposed to the deep purple last year. Any ideas?
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I've had the purple eggplants be green in the heat of AZ during summer, although I grew them against a brick wall so it got really hot.
I had one eggplant and some peppers live 5 years outdoors and we're going strong when we moved.
I made some salt fermented pickles that were delicious one summer. Eggplant dries well,too.
It's a nice meat substitute because it has a texture sort of like a portobellos or even tofu. It's pretty flavor neutral,picks up the flavors of your sauce and spices really nicely and can be cubed,sliced,puréed.