Varieties
Eggplant comes in several varieties, each with its own characteristics. The globe eggplant, known for its glossy, deep purple skin, is common in many dishes, while the Italian eggplant is smaller and tender. Other varieties, such as Chinese and Thai eggplants, are smaller and can be found in colors like green and lavender. These differences affect how the eggplant is used, whether grilled, fried, roasted, or stuffed.
In various global cuisines, eggplant features prominently. Mediterranean recipes often include it in dishes like moussaka and baba ganoush. Eggplant parmesan is a popular Italian influenced dish. In Indian cuisine, eggplant is a common ingredient in curries and stews. East Asian recipes frequently use it in stir-fries and soups.
Growing and purchasing
Eggplant grows best in warm climates with sunny, well-drained soil. It provides essential nutrients, including antioxidants, fiber, and vitamins. These elements contribute to its benefits for digestion and heart health.
Growing eggplant in a home garden is easy, given the right conditions. Start by selecting a sunny spot with well-drained soil, as eggplants need plenty of sunlight and warmth to thrive. Begin with seeds or young plants, which can be started indoors or purchased from a nursery. If starting from seeds, sow them indoors about 8-10 weeks before the last frost. Transplant the seedlings outside once the weather is consistently warm, ideally when temperatures are consistently above 60°F (15°C).
When purchasing eggplant seedlings or seeds, look for healthy plants with sturdy stems and vibrant leaves. Avoid plants with yellowing or damaged foliage, as these can indicate problems. If buying seeds, choose a reputable source and select varieties suited to your climate.
For storage, eggplant should be kept in a cool, dry place. If you have just harvested or purchased fresh eggplant, it can be stored in the refrigerator crisper drawer, where it will stay fresh for up to a week.
