I'm on cloud nine!!

[BVGardener]

Well, maybe I should say I'm growing it....photo below and the only developing fruit so far. I was never sure about tasting eggplant until my wife and I ate at a local italian restaurant (run by people from Italy) a couple of years ago and had eggplant lasagna....it was heaven.

Jay

[feldon30]

I think the secret to preparing eggplant is to slice it, salt it, and set the slices in a colander over a bowl. Then after 30 minutes, dry the slices with a paper towel. Getting as much liquid out of the eggplant as possible seems to improve things a lot.

[nctomatoman]

We don't do any salting or draining at all - just peel, and prepare - we've found that as long as it is fresh picked we don't find any bitterness or wateriness at all...our top uses are marinate/grill, bread/bake to eat as is or in Parmesan dishes, or ratatouille.

[shelleybean]

I grew Cloud Nine several years ago and liked it very much. I grow one now called White Beauty which is also very good.

I don't salt them either. I just make sure to pick them before they get too seedy. Enjoy yours!

[beck3465]

I never salt and drain. As l0ong as they are picked before they become too large they are great. Eggplant Parmigian and Eggplant Rice Dressing.....Can't wait until mine are ready!!!!
Becky

[nctomatoman]

I am growing out an F2 from Cloud 9 this year (also an F2 from Zebra, Ichiban, Green Goddess, and some F3s from Orient Charm)...pretty interesting to see what sorts of things you find when dehybridizing eggplant!

[feldon30]

Very good information. It's amazing how we have to rework recipes to suit the much better ingredients we get from the backyard.

I made some more spaghetti sauce today with a Brandywine and a Gregori's Altai and it only takes 30 minutes to develop a full, incredible flavor because I cook the tomato juice and the tomatoes separately. I guess I should post a separate thread in the Recipes forum.

[rnewste]

Morgan,

I for one, would really like to try your sauce. Please post your recepie when you get time.

thanks,

Ray

[feldon30]

Posted in Recipes forum. Will take pics next time I make it and post them here.

[barkeater]

If you want to avoid seedy eggplant, first, only use glossy fruit. When it is a brownish purple, it is overripe and seedy.

Second, look at the blossom end. The blossom end will either be a slit ( - ), which is a female or round ( o ), which is male. Obviously, males will be less seedy.

The salting and pressing and soaking is usually done because most people have no idea of when a purple eggplant is at its peak.

Nowadays though, you can rest assured of never eating a bitter eggplant if you grow only the white or sicilian (lavender stripes on white, like Rosa Bianca) varieties.

Even with the purple, and a little overmature, skinning them ( like you would an oily fish), goes a long way, and is just as effective as salting and draining.

[tigahb8]

I'm growing Rosa Bianca (white with lavender stripes),
Proposa (purple with a little white around a purple calyx),
Nada (purple) and Black Bell II. Proposa & Rosa Bianca are
the a couple of the mildest & sweetest EP I ever grew. Salting and drying helps when you fry them (keeps the
cornmeal on!) otherwise I do not salt & dry them.

ButchT