Eggplant fruits have long stood on their own as a main ingredient in recipes, such as the classic, Eggplant Parmesan. However, as people have begun to look for meat alternatives, whether switching to vegan or vegetarian diets or simply cutting back on meat consumption, eggplants are once again becoming popular as a source of texture in recipes.
When properly prepared, and this is key because there is a lot of bad advice out there, eggplant can provide a mouth feel similar to meat. The internet and cookbooks are filled with recipes. One of our favorites are eggplant "meatballs."
Like its cousins, peppers and tomatoes, eggplants do best in areas that have consistently warm growing season. Start seeds indoors in pots six to eights weeks before your last expected frost date.
Each packet contains 0.25 gram or approximately 25 seeds.
Harvest Tips: Size and color are not the best indicators for determining when to harvest eggplant fruits. Instead, look for ones that have a nice reflective sheen to them. Harvest by cutting them from the plants. Do not try to pull them off of the plants as this usually damages the plants.
Harvest the fruits as soon as they reach their peak, no matter what size then have achieved, as the skins tend to get tough and dull, with the flesh becoming bitter, the longer they remain on the plants.