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Old September 20, 2019   #1
GoDawgs
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Default MORE Eggplant!

The Millionaire eggplant is kicking out another round. There are about 14 of them but they probably won't get as big as usual being as it's late in the season. No tellin' how many we've picked off that one plant this year!





No problem. I see more of that wonderful pickled eggplant in my future.
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Old September 20, 2019   #2
Nan_PA_6b
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What does one do with eggplant?
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Old September 20, 2019   #3
DonDuck
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What does one do with eggplant?

Eggplant parmesan! One of the worlds best dishes.
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Old September 20, 2019   #4
rhines81
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Eggplant parmesan! One of the worlds best dishes.
I agree ... sometimes I prefer it over chicken parm, when I am in the mood
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Old September 21, 2019   #5
Tracydr
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What does one do with eggplant?
Baba ganoush,roasted eggplant “ chips” ,curry,stir fry,eggplant parm- I use the skinny taste.com recipe,lacto-fermented pickles.
I’m a little weird but I also like to munch on it raw with a little salt.
In my climate they are so easy to grow,I give them very little care, maybe some neem or DE to help with flea beetles and stink bugs but they usually grow through anything when it’s hot enough if they have rich soil ,fertilizer and water. I find their skin is tough enough the bugs don’t do it any major damage,either.

Last edited by Tracydr; September 21, 2019 at 04:11 AM.
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Old September 25, 2019   #6
Ken B
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What does one do with eggplant?
Steam eggplant, puree it, and freeze in small containers -- makes a GREAT tomato paste substitute! (Really! I was skeptical when I first heard about this, but, it's true, it's a great way to grow your own tomato paste without all the careful simmering of paste tomatoes for hours and hours...
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Old September 25, 2019   #7
GoDawgs
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Steam eggplant, puree it, and freeze in small containers -- makes a GREAT tomato paste substitute! (Really! I was skeptical when I first heard about this, but, it's true, it's a great way to grow your own tomato paste without all the careful simmering of paste tomatoes for hours and hours...
Wow! Thanks for that! I will have to do a small trial run. Tomorrow I'm going to fry for lunch what I picked this morning but the others coming on will get "pasted".
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Old September 26, 2019   #8
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Originally Posted by Ken B View Post
Steam eggplant, puree it, and freeze in small containers -- makes a GREAT tomato paste substitute! (Really! I was skeptical when I first heard about this, but, it's true, it's a great way to grow your own tomato paste without all the careful simmering of paste tomatoes for hours and hours...
Now you tell me! I let my eggplant get away from me this year and they're all over now . Something to try next year .

Linda
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Old September 20, 2019   #9
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Eggplant is delicious grilled - drizzled with a little olive oil and salt! Yum. My wife and I - and the dog - will eat it right off the grill.

My wife makes a baked eggplant parm that is wonderful. Eggplant in some ways can function as a meat substitute.

Jeff
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Old September 20, 2019   #10
Labradors2
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Eggplant lasagna is great too, and moussaka. YUM!

Linda
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Old September 20, 2019   #11
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I did a few big store bought plants my first year growing them, plenty of space, and didn't get many. From seed I transplant them on 15"-18" diamond spacing and pack them in. This year they are doing well 3 wide in the raised bed with drip. They always do well in the garden as well, same spacing, double rowed.

We used to fry slices breaded in skillet but at times there is an iodine taste that way. Mostly from too old I think. It could be a turn off. It was always store/farmstand eggplant too, so never nice small ones. You know, bigger is better, right? Not with eggplant. Younger is better. To truly avoid the iodine-y taste, you can grow a mild variety like Dancer. If I make a Johnny's order this year I will have to buy some again, but this year I just grew Epic and it is fine now that we know better ways to cook it. None goes to waste, unless it was a bad fruit.

Eggplant fries are way better than potato fries. In my opinion of course. Salt and rest, dip in egg/6oz milk, roll in peppered flour, oil fry 375 for 5 minutes. Found that on internet, eggplant picayune.

Parm or Lasagna, honestly I don't know the difference between them. That you can cook and freeze a whole trays for later if you have the freezer space.

If we are sick of it or overloaded, it is easily and simply pressure canned. It goes great in a vegetable soup, canning juice and all.

Lots of asian dishes if you are in to that type of cooking.


Nan you should grow some next year. Treat them like peppers regarding the timing and spring weather. If you start your own peppers you can start your own eggplant. I would not start them in the same tray though, because eggplant will likely sprout earlier. Then will get leggy on the heat mat waiting for pepper seeds to sprout. Both my eggplants and peppers got sick in the wet cold spring this year, and I had to pull bad leaves when transplanting, but they still produced well when the heat came on.

Last edited by JRinPA; September 20, 2019 at 11:49 PM.
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Old September 20, 2019   #12
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I had a bunch of beautiful eggplants I wasn’t going to have time to eat before leaving town for a week, so I sliced them 1/4 “ thick, marinated them in balsamic vinegar, maple syrup, bragg’s aminos, tahini, and spices, and dehydrated them. Eggplant chips!
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Old September 21, 2019   #13
Tracydr
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Originally Posted by habitat_gardener View Post
I had a bunch of beautiful eggplants I wasn’t going to have time to eat before leaving town for a week, so I sliced them 1/4 “ thick, marinated them in balsamic vinegar, maple syrup, bragg’s aminos, tahini, and spices, and dehydrated them. Eggplant chips!
I must,must,must try this!
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Old September 21, 2019   #14
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I grow - a pink and white striped which is so pretty and productive (listada de Gianna?),a traditional purple (Viscerba) an Asian ( millionaire) and a round,green Thai variety for curry and pickles.( chao praya

Last edited by Tracydr; September 21, 2019 at 04:37 AM.
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Old September 21, 2019   #15
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I bought a whole gallon jar of the small white egg sized eggplant from a Korean friend that ran a small Korean restaurant and market.
They were packed in brine and very salty.
A very good treat for someone working hard and sweating profusely.
If you want to go down this road there are plenty of ways to pickle, brine, ferment, prepare, and stuff eggplant.
Much of it middle eastern Indian and Asian.
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