Start seeds indoors a couple months before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant in garden about 1 foot apart. Harvest when eggplant is young and shiny, the bigger/older they get on the vine the more tough and seedy they will become.
Eggplant should have a deep purple color, be firm and free from blemishes. Store in refrigerator on the top shelf (the warmest part of the refrigerator) for up to a week. They can be stored at room temperature for a couple days. Deep refrigeration is not good for them.
Rinse eggplant and cut off stem end. To bake, cut the eggplant lengthwise from end to end, brush the cut side with vegetable oil, season as desired, place in a shallow baking dish and bake at 425° for about 25 minutes. Scoop out "meat" of the eggplant, or slice with skin left on.
Web Design by: Ten8ious Design