Season: Mid July - September

While eggplant comes in many shapes and colors, the most commonly available eggplant, Italian, has the classic oblong, heavy-bottom shape and dark purple color. We aslo grow Shoya, a long thin Japanese variety. They all have a rough cap of bright green or purple, often studded with sharp little spikes.

Recipe: Marinated Eggplant, with variations


If left at room temperature, eggplant will wrinkle and become soft. They should be stored in the refrigerator for up to four days.

Longterm Storage: To freeze eggplant, peel it and cut into useable pieces. Steam the eggplant for 2-5 minutes to blanch it. Cool it in a lemon water solution and place in freezer-safe containers. You can also freeze eggplant in finished dishes (eggplant parmesan, roasted or grilled eggplant) for a quick winter-time meal.

Serving Suggestion: Cut in half and stuff with meat, rice and/or vegetables. It can be scalloped, fried, marinated, or sautéed and topped with cheese.


History Eggplant became popular in the west around 1500 and is believed to be native to Asia and India. The name is thought to have originated from a primitive plant that produced white, egg-shaped fruit. Before it gained popularity, people thought eating it would cause madness!


“Eggplant is an excellent source of digestion-supportive dietary fiber and bone-building manganese. It is very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of bone-building vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.” -