ROOT 5 FARM
  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us

Eggplant

8/5/2015

 
Picture
Nadia- Black Bell
Picture
Listada de Gandia
Picture
Snowy
Picture
Ping Tung Long
In Season
August-September

Storage Tips
Eggplant is best eaten fresh. If you need to store it, keep it at a cool room temperature and not in the fridge.

To freeze, roast eggplant using the directions for the baba ganoush recipe below, then scoop out and freeze to be used later in dips/spreads.  Or, use this recipe to bake eggplant in slices, then allow to cool and freeze in containers or Ziploc bags to be used later in Eggplant Parmesan, stir fry, or casseroles.

Culinary Tips
  • Eggplant can be peeled but isn't necessary, especially with the skinny Asian varieties.
  • Slice eggplant and lightly salt. Let sit for 10-15 min. the squeeze out excess liquid. This reduces the amount of oil needed to cook the eggplant.
  • Top pasta with sautéed eggplant.
  • Grill slices of eggplant with other vegetables.
  • Dip chunks of eggplant in flour or in eggs and seasoned breadcrumbs. Sauté in hot oil until lightly brown. Season with herbs, garlic, grated cheese, etc.
  • Add to stir fries or pasta sauce.
Recipe Ideas
Root 5 Farm Pan-Fried Eggplant Over Kale and Arugula with Tomato-Basil Confit
Baba ganoush
Simple Ratatouille
Balsamic Grilled Eggplant
Eggplant Wraps
Marinated Eggplant
Eggplant Fries


Comments are closed.

    Vegetable Index

    All
    Arugula
    Asparagus
    Beans Dry
    Beans Green
    Beets
    Bok Choy
    Broccoli & Cauliflower
    Broccolini
    Broccoli Rabe
    Brussels Sprouts
    Cabbages
    Carrots
    Collard Greens
    Cucmbers
    Eggplant
    Endive
    Fennel
    Garlic Scapes
    Ginger
    Herbs- Basil
    Herbs- Cilantro
    Herbs- Dill
    Herbs- Sorrel
    Husk Cherries
    Kale
    Kohlrabi
    Leeks
    Lettuce
    Melons
    Onions
    Peas- Snow & Snap
    Pea Tendrils
    Peppers- Sweet & Hot
    Radishes
    Sauerkraut
    Scallions
    Spinach
    Sweet Potatoes
    Swiss Chard
    Tomatillos
    Tomatoes
    Turmeric
    Turnips
    Winter Squash
    Zucchini & Yellow Squa

    RSS Feed

Picture
Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045

(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
Picture
©Root 5 Farm LLC 2022 All Rights Reserved
Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
Picture
  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us