1 large Eggplant
Sourced from our family farm - Shabatura Produce, Windham ON
How To Treat It
- Look for smooth, glossy skins without blemishes, that feel quite heavy. If it is light then it usually means it is quite old and woody.
- Store in the crisper drawer of the fridge for five to six days – beware of squishing them as they bruise fairly easily.
How To Cook With It
With a flavor profile that lends itself to just about any preparation, this extra-friendly vegetable has limitless possibilities. The flavour is tender, mild, and sweet with a mild bitterness. Its texture is firm and spongy when raw, and creamy tender when cooked.
Some recipes for eggplant involve peeling off the fibrous outer skin, but depending on the recipe, this may not be necessary.
Salting the eggplant's flesh can help draw out moisture, which makes it more absorbent and tender.
You may also try fire-roasting or broiling whole eggplant. Wrap the charred vegetable in tin foil and let steam for a few minutes before removing the skin. You'll be left with it's delicious creamy, smoky innards.
Eggplant can also be marinated, pickled, grilled, braised, deep-fried, sautéed, stir-fried, and baked.
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