Eggplant

Season:

Mid July to late October

Preparing Tips:

Eggplant is good steamed, baked, fried, boiled, sauteed, or stuffed.

Skin can be left on with young, tender fruit. Tougher skin should be peeled off.

Storage Tips:

Will keep for about 1 week at 40 to 50 degrees and 85% humidity.

Nutritional Info:

Eggplant does not have a lot of nutritional value but are mainly used in vegetarian dishes for their meaty flavor and texture.

Low in calories.

HOW TO FREEZE EGGPLANT:

Peel and cut into slices. To preserve natural color, soak 5 minutes in a solution of 4 Tbs. salt per gallon of water. Blanch for 2 minutes in steam. Cool immediately in cold water. Package in layers and freeze.