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Eggplant There are a wide variety of forms for the eggplant. The most common in the West is the oblong, black sphere of the Italian variety. The Japanese favor a long, slender, jet black type. Chinese eggplant has the same form as the Japanese, but its color is a lighter purple, sometimes almost white. And a fully white or striped green, egg-shaped variety is eaten by the Thai. Eggplant reaches its peak freshness and availability in late summer. The dog days of July and August favor its growth. Recipes Nova Scotia Product Availability
Health Look For firm, purple eggplant that is heavy fir its size, with glossy unbroken skin To Store cover, refrigerate unwashed for up to one week. To Prepare, rinse and pat dry. Peel if desired. Slice, cube or cut in half. Bake or grill until tender. Meaty texture - absorbs flavour of other foods.
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