eggplant

variety:

Jaylo
Traviata
Nadia
Shoyu Long (Japanese)
Money Maker (Japanese)
Violetta di Firenze

storage:

Ideal temp: 47-55℉

Most of us don't have a room in our house that is consistently between 45-55℉  during the summer (unless you have a root cellar or very cool basement). At the farm, we have a walk-in cooler kept at this temperature, because many veggies are best stored in this range.

At home, keep eggplant in a cool spot, away from direct sunlight. Avoid sealing in a plastic bag, which can speed decay. Extended periods of 45°F and under can damage the texture and flavor of eggplant, and can cause chilling injuries (pitting, browning of seeds, skin, and flesh). 

Eggplant is also sensitive to ethylene, a natural gas that causes certain foods to ripen very quickly. Keep eggplant separate from fruits and tomatoes. If you do put your eggplant in the fridge, try to use them within three days. 

USES:

Baba Ghanoush
Eggplant Parmesan
Ratatouille
Marinated eggplant slivers with basil & garlic
Grilled or roasted with miso-soy glaze
Roasted in pasta
Caponata
Eggplant Bolognese
Roasted with tahini-yogurt sauce
Eggplant lasagna (gluten-free option)
Creamy eggplant soup
Curry
Pizza; tart
Eggplant Tagine with chickpeas and couscous
 

pairs well with:

Mozzarella, Burrata, Ricotta, Feta, Parmesan, chiles, beef, pork, chicken, tofu, tempeh, anchovy, green beans, tomato, bell pepper, sweet corn, summer squash, garlic, onion (white, yellow), scallion, pomegranate, black bean paste, fish sauce, oyster sauce, preserved lemon, tamarind, tahini, yogurt, labneh, sour cream, capers, olives, vinegars (rice and red wine vinegar), olive oil, toasted sesame oil, coconut oil, coconut milk, peanut sauce, chicken stock, garbanzo beans, couscous, rice, pasta dishes, pita bread or chips, sesame seed, pine nuts, walnuts, crushed peanuts, cashews, basil, parsley, thyme, mint, lemongrass, miso, ginger