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ruisseau · August 1, 2006

Hi Craig,

Thanks for your reply. So, you peel the little ones too? I guess I'm a bit lazy :wink:

I've grown Bambinos and Black Enorma and they never faded, but they are blacker in color. Maybe the purple just can't hold up, as you say. It would be an interesting goal for an aubergine breeder to achieve...

What about Ichiban? If you ever have the occasion to cook one with the skin, could you post the results here for me, please? You know, maybe one that's twisted and slug-holed... just pop it in the microwave or on the grill?

8)

August 1, 2006	#3
ruisseau Tomatovillian™ Join Date: May 2006 Location: Quebec, Canada Posts: 5	Hi Craig, Thanks for your reply. So, you peel the little ones too? I guess I'm a bit lazy :wink: I've grown Bambinos and Black Enorma and they never faded, but they are blacker in color. Maybe the purple just can't hold up, as you say. It would be an interesting goal for an aubergine breeder to achieve... What about Ichiban? If you ever have the occasion to cook one with the skin, could you post the results here for me, please? You know, maybe one that's twisted and slug-holed... just pop it in the microwave or on the grill? 8)