Nice thread and info, here's my take.
Eggplant is one of my favorite vegies, I usually grow Black Beauty, Ichiban (long Japanese) and a small Greek variety we use for stuffing (with rice mix), among others.
Simplest way to cook/eat it is: grill on hot coals until soft, peel charred skin, cut into medium chunks, salt and olive oil, scoop into pita bread and enjoy.
To make Baba Ghannouj (eggplant and tahine dip), starting with charbroiled, mush the meat with tahine (sesame paste) freshly mushed garlic, and lemon juice. Sprinkle with EVO and savor with pita or veggie sticks.
To minimize the bitterness that someone mentioned, keep plants very well watered in summer. Harvest fruit when moderately young (or before they get old and softer), before the seeds fully mature -that's the main source of the bitterness.
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