IN SEASON - July, August, September
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. We grow several varieties of eggplant, including long Asian, Rosa Bianca, and the traditional black/purple.
Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.
Eggplant should not be eaten raw. It may be cooked with or without its skin. Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked eggplant can have a chewy texture; but overcooked eggplant is just very soft. Avoid using aluminum pots for cooking eggplant, as the eggplant will become discolored.