Eggplant is one of the happiest plants in our greenhouses. They grow large, lush and produce fruit over a period of several months. We’ve also experienced that eggplant has very few insect or disease problems.
Available in many different shapes and colors. Everything from white to green to pink to purple. Long, short, round, thin, fat…what a variety.
Uses for eggplant include grilling, frying, baking or stewing and raw dips. The practice of “breading” keeps the spongy fruit from absorbing too much oil when fried.
If you peel and chop eggplant, it resembles mushrooms in texture when cooked in different dishes such as vegetarian lasagne. This makes eggplant perfect for any dish that you would use mushrooms in.
Make ahead and allow this salsa to marinade for a few hours to blend the flavors. As an appetizer, serve with crackers instead of chips to absorb the tasty excess juice. The trick is to dice the eggplant, onion, and tomato into small, 1/8 inch pieces, it’ll make a much nicer salsa.
1 medium eggplant, approx 2 1/2 c cooked, diced fine; 1 medium onion, diced fine; 1/2 cup tomato, diced fine; 1/4 cup parsley or cilantro, freshly chopped; 1 clove garlic, minced fine, 2 Tbsp olive oil, extra virgin; 2 Tbsp lemon juice; 1/2 tsp sea salt; 1/2 tsp braggs amino acids or soy sauce; dash cayenne pepper.
Make an inch long slit in each eggplant to release the steam and bake in a 350 degree oven on a cookie sheet until tender, approx 40-50 minutes depending on the size. Pierce with a fork to test tenderness. Cool, peel and chop into very small 1/8″ diced pieces. Combine eggplant with remaining ingredients, stir well and chill for several hours to blend the flavors. Serves with crackers.