Eggplant.png__PID:f4f4e981-6960-4e62-8b4e-b9dcb942a8b4
Eggplant
Eggplant.png__PID:f4f4e981-6960-4e62-8b4e-b9dcb942a8b4
Eggplant
Farm Stand | Not In Season |

Eggplant

Eggplant is a close relative of tomatoes, peppers and potatoes. They are smooth-skinned, oval to elongated, and range in color from white, to black to purple to pink!

We say that eggplant is the vegetable that people LOVE or HATE, but we encourage everyone to keep trying it if you're in the latter half. With so many different recipes and ways to cook with it there is bound to be a way you’ll enjoy it.

Sold individually at farm stands. Typically available in July and August.

When this product is in season, it can be purchased at Untiedt's Farm Stands. We harvest by hand and deliver to our Farm Stands daily.

Availability is dependent on weather conditions and overall supply. Not all products are available on all days at all Farm Stand locations.

Daily market prices vary.

See our recipes for Eggplant >>

Eggplant is usually peeled. The flesh will brown when exposed to air. To prevent browning, coat in lemon juice or keep submerged in water.

Brush 1/2-inch to 1-inch slices of eggplant with olive oil or melted butter and broil or grill until brown. It also makes an excellent baba-ganoush dip. Casserole: chop eggplant into cubes. Layer in a pyrex dish with tomatoes, onions, mozzarella, and basil. Sprinkle with olive oil and salt and bake at 400 F for 25 minutes.

Wrap unwashed eggplant in a towel (not plastic) to absorb any moisture, and keep it in the veggie drawer of your refrigerator. Or store unrefrigerated at a cool room temperature. Use within a week and it should still be fresh and mild.

To freeze, peel and cut into slices 1/3-inch thick. Blanch for 2 minutes in steam. Cool immediately in cold water. Package in layers with each slice separated with two pieces of wrap.