Eggplant

We grow two types of eggplant, Black Beauty and Japanese. They are delicious and versatile vegetables that can be used in a variety of dishes. While Black Beauty eggplant has a meatier texture and is great for baked or roasted dishes, Japanese eggplant is more delicate and is ideal for stir-fries and other Asian dishes. Fresh picked eggplant is a type of vegetable that is commonly used in Mediterranean and Middle Eastern cuisine. It is a deep purple or black vegetable with a smooth, glossy skin. When fresh, it is firm to the touch and has a slightly heavy weight for its size. The inside of a fresh eggplant is creamy white with small, soft seeds. The flesh has a spongy texture and can be slightly bitter, but this can be minimized by salting and rinsing the eggplant before cooking.