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Tracydr · July 2, 2019

I’m growing viscerba,Rosa Bianca,Petch Siam,ping Tung Long. I absolutely love eggplant. If we get too much I freeze it,ferment it and make it into “zucchini bread, plus will try canning it as baba ganoush or pickles,baba gonoush.
One of the best things I’ve made for preserving was a fermented eggplant pickle. Sounds weird but was delicious.
I’m not sure there is any such things as too hot for eggplant. It grew against a hot brick wall in AZ when we lived there and would slow down fruit set in the summer but never stop.

July 2, 2019	#5
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	I’m growing viscerba,Rosa Bianca,Petch Siam,ping Tung Long. I absolutely love eggplant. If we get too much I freeze it,ferment it and make it into “zucchini bread, plus will try canning it as baba ganoush or pickles,baba gonoush. One of the best things I’ve made for preserving was a fermented eggplant pickle. Sounds weird but was delicious. I’m not sure there is any such things as too hot for eggplant. It grew against a hot brick wall in AZ when we lived there and would slow down fruit set in the summer but never stop.