Season

Late June to October

Selection

Select firm, heavy eggplant with smooth, shiny, deep purple skin. Choose medium size eggplant, about 3 to 4 inches in diameter.

Preperation

Eggplant is a versatile vegetable and can be baked, broiled, grilled, fried, stuffed, or used in a variety of casseroles in combination with other vegetables. It works well with tomatoes, garlic, onions, and cheese. One pound equals 3 cups diced. Eggplant should be peeled before preparation, unless it is very young and tender.TO BROIL OR GRILL: Cut into ¾ inch slices and brush with margarine or Italian dressing. Broil or grill for about 5 minutes on each side, until eggplant is tender and browned. Remove from heat and sprinkle with grated Parmesan cheese.TO SEASON: Use marjoram, oregano, allspice, chili powder, curry powder, garlic, basil, or rosemary.

Storage

Store soon after harvest or purchase in the vegetable crisper in the refrigerator. Use within one week.

Recipies