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Harvest Eggplant
Farm Recipe:
Farm-Style Grilled Eggplant with Herbs
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Ingredients:
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1 large eggplant, sliced into 1/2-inch rounds
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh herbs (such as basil, parsley, or oregano)
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Salt and pepper to taste
Instructions:
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Preheat grill to medium-high heat.
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Brush eggplant slices with olive oil and season with salt and pepper.
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Grill eggplant slices for 3-4 minutes per side, or until tender and grill marks appear.
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In a small bowl, whisk together minced garlic, lemon juice, and chopped fresh herbs.
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Arrange grilled eggplant slices on a serving platter and drizzle with the herb dressing.
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Serve warm as a delicious side dish or appetizer.
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:
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Use pruning shears, a sharp knife to cut the eggplant from the plant or snap the stem, leaving a short stem attached.
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Harvest before the skin becomes dull or starts to wrinkle.
Storage:
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Store unwashed eggplants in the refrigerator in a plastic bag for up to 5-7 days.
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Eggplants are best used soon after harvesting for optimal flavor and texture.