I bought these plants as overgrown-for-their-pots seedlings at the nursery late in the season and got them for half-off and put them in the "berry" garden. They survived any nibbling of the bunny bastard, unlike my green beans. Not sure if rabbits don’t care for vegetables in the nightshade family or because it cannot fathom the idea of eating a plant with the alternate name of Aubergine. Sounds too fancy. Actually, when someone says “Aubergine”, I either immediately do a mental eye-roll because they are probably just trying to seem fancy-pants, or think it sounds like it should be the name of a high-end Swedish car company.
Wow. How I manage to go from Eggplant to a foreign car company is beyond me.
Anyways, here is our first harvest (minus one because Paul breaded & fried it up already…YUM!):
That funky looking one was probably left on the vine too long. It got lost in the foliage so we didn’t notice it until it got to that stage. I'm really happy these actually went to fruiting this year. I planted some from seed last year and they never grew more than six inches high (I think they were root-bound from being in the peat pots too long). Eggplant is one of those vegetables that are a considered a treat around here because they are too darned expensive in the grocery stores for me to cook very often.
So, besides breading & frying them, or making them into Eggplant Parmesan, I was on a hunt for Eggplant recipes. And guess what? There was one in my new Hobby Farms magazine (pg. 77); Thanks again for the gift Tiny Gardener!
So I’m going to give “Baked Eggplant with Creamy Roasted-garlic and Oregano Sauce” a try some time this week. Stay tuned for a pictoral and table-side review!