Love em? Hate em? Unsure what to do with em?
Theres nothing like fresh grilled eggplant. The flesh becomes very sweet and tender with just a hint of crispness on the edges.
We offer 2 types of early Italian eggplant, and 3 varieties of Asian eggplant.
Myself, I’m tremendously partial to the Asian ones. Mainly because they’re much less work to prepare, no peeling, no salting, no patting dry. The skins are very thin, the cooked flesh is just like sweet marshmallow. I prefer mine grilled whole, basted with just a little olive oil. Although… I’ve had a fantastic curried Asian eggplant dish that a friend prepared which was just amazing. I’m somewhat famous for my Babaganoush. And believe that I may have invented the infamous “BabagaHumus,” a delicious blend of Humus and Babaganoush. Of course all made from scratch. Now I’m hungry. LOL
Asian eggplants are best harvested at less than 8-10″ in length before the seeds form or harden. The asian varieties were bred for terraced mountain gardens, many at the same elevations here in Vermont, with the same cool nighttime temperatures.
2020 retail flower & veggie retail prices
Eggplant, Asian, Pingtung Long, 65 days, sweet, mild flesh, thin non-bitter skins means no need to peel, excellent grilled, in stir-fry or curried
Eggplant, Italian, Mini, Patio Baby Hybrid, early, 45 days, 2-3" oval fruits, delicious grilled or in kabobs, container friendly, 2014 AAS winner.
Eggplant, Asian, Early, Millionaire, 55 days, Japanese type with good flavor and attractive 7 ounce fruit that reach 8 to 10 inches in length. plants are vigorous
Eggplant, Asian, Fenguan Purple, 65 days, this slender Asian eggplant is one of the longest available. Its beautiful purple skin is so thin that peeling is unnecessary and creamy white flesh is reliably mild with no bitterness.
Eggplant, Asian, Machiaw, Tall, 65 days, a very beautiful Asian-type eggplant, harvest at 9 to 12 inches long when quite slender with a lovely pale lavender skin. expect large and extended harvests of these tender fruits with a very mild-tasting white flesh.
Eggplant, Italian, Early, Goya, 55 days, an early variety with a strong growing plant with delicious tender flesh and is well suited for making pastes, dips and sauces. high yielding.