The Japanese/Asian eggplant is here! When we harvest the Japanese eggplants every three to four days, we see the benefits of alternating the planted rows of eggplants and peppers. They come from the same solanaceous family which also includes tomatoes and potatoes as flowering crops. On our fields in our organic farm in Alachua County, FL, the peppers get shade, and the eggplants have space to grow abundantly.
We recommend stir-frying, roasting, grilling, and even making our Japanese eggplants into a baba ganoush. They cook easily and soak up a lot of flavor! Our favorite is a Cantonese recipe called Thai Basil Eggplant that is rich in basil flavor with a teriyaki sauce.
These thin skin varieties are great to stir fry, bake, grill, or process. They contain very few seeds and are never bitter! What more can you ask for.
These eggplants do well when they are stored in the warmer part of your fridge, typically the top shelf, unwashed and uncut. This is where they can get ample airflow and not get brown spots or develop bitterness when in colder temperatures below 50 F.
Recipes
We have an Eggplant Parmigiana we enjoy you can also use with other eggplant varieties. Of course, Japanese eggplants tastes wonderful in Asian recipes such as a Grilled Eggplant w/ Ponzu and to pair with dishes such as Sticky Ribs w/ Daikon & Bok Choy Slaw.
Check out our video on Japanese Eggplant!
Let us know if you enjoy our Japanese eggplant on our social media! Tell us what you think, we’d love to hear your feedback. Tag us in your stories if you’d like and we can highlight your creation.
Instagram @frogsongcsa
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