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