IN SEASON:
August – September

COOKING TIPS:
Peeling eggplant is not necessary, but cooking it is. Cut and salt eggplant before cooking to remove the acrid flavor and excess moisture. Try eggplant steamed, sauteed, baked, stuffed or grilled. See recipes for ideas.

STORAGE AND HANDLING:
Keep eggplant in the crisper bin of the refrigerator. It will keep for about a week. To remove any acrid flavors and extra water, slice eggplant and salt the slices. Then let the eggplant drain in a strainer for 10-15 minutes. Pat dry and use.

NUTRITIONAL DETAILS:
Eggplant is low in calories and high in fiber, and offers very small amounts of vitamins and minerals. It is traditionally eaten with other, more nutritious foods. So for those of you who aren’t fond of eggplant, I guess we can’t guilt trip you into eating it for its exceptional nutritious value. But for the rest of us it’s just plain delicious, no more reason needed than that.

VARIETIES:
Clara, Fairy Tale, Galine