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Harvest Eggplant

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Farm Recipe:

Farm-Style Grilled Eggplant with Herbs

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Ingredients:

  • 1 large eggplant, sliced into 1/2-inch rounds

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons chopped fresh herbs (such as basil, parsley, or oregano)

  • Salt and pepper to taste

Instructions:

  1. Preheat grill to medium-high heat.

  2. Brush eggplant slices with olive oil and season with salt and pepper.

  3. Grill eggplant slices for 3-4 minutes per side, or until tender and grill marks appear.

  4. In a small bowl, whisk together minced garlic, lemon juice, and chopped fresh herbs.

  5. Arrange grilled eggplant slices on a serving platter and drizzle with the herb dressing.

  6. Serve warm as a delicious side dish or appetizer.

Image by Jason Leung

 

When is it "pick-perfect"?

Harvest eggplants when they are glossy and firm, typically about 60-80 days after planting depending on the variety and growing conditions. They should have a vibrant color and feel heavy for their size.

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How to Harvest:

  • Use pruning shears, a sharp knife to cut the eggplant from the plant or snap the stem, leaving a short stem attached.

  • Harvest before the skin becomes dull or starts to wrinkle.

 

Storage:

  • Store unwashed eggplants in the refrigerator in a plastic bag for up to 5-7 days.

  • Eggplants are best used soon after harvesting for optimal flavor and texture.

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