General information and discussion about cultivating eggplants/aubergines.
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#1 |
Tomatovillian™
Join Date: Jul 2006
Location: Australia
Posts: 147
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#2 |
Tomatovillian™
Join Date: Jul 2007
Location: 5a - NE Iowa
Posts: 416
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Is it very bitter?
Dean |
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#3 |
Tomatovillian™
Join Date: Jul 2006
Location: Australia
Posts: 147
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Haven't eaten them yet!!!!
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#4 |
Tomatovillian™
Join Date: Jan 2006
Location: Saumarez Ponds, NSW, Australia
Posts: 946
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They look good Lomatia.
__________________
Ray |
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#5 |
Tomatovillian™
Join Date: Jul 2007
Location: 5a - NE Iowa
Posts: 416
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Let us know how they taste and off course the recipe.
Enjoy. Dean |
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#6 |
Tomatovillian™
Join Date: Jan 2008
Location: Santa Barbara CA
Posts: 75
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Beautiful! I grew these several years in a row and they are probably my favorite eggplant.
good growing! ~Thalia |
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#7 |
Tomatovillian™
Join Date: Oct 2007
Location: Tucson, Arizona (catalina)
Posts: 413
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Definitely our family's favorite, very mild and white flesh and thin skin, so we don't peel them. I tried drying them this year and have still been using them in sauces and stews. Will continue drying them for winter use. A friend sent me seeds last week from a ping tung yellow sport on one of his plants last summer and am excited about seeing if the seeds produce yellow ping tung's. Pt's do very well and set as well or better than most in our intense heat and after the hottest part of the summer they keep producing very well into late fall. 8)
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#8 |
Tomatovillian™
Join Date: Jul 2007
Location: 5a - NE Iowa
Posts: 416
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tuk50 said, "we don't peel them"
I am thinking of making a Moussaka recipe with them, do you think I would need to peel them for that recipe? thanks, Dean |
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#9 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
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Not at all.
Just eat 'em sliced. Abs no probs. |
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#10 |
Tomatovillian™
Join Date: Oct 2007
Location: Tucson, Arizona (catalina)
Posts: 413
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Like Grub said, just slice and eat.... we usually pick them when about 6 or 7 inches long and still shiny.. when they get much longer and start turning dull color, which happens very quickly in my heat of 100degree plus days... with ideal conditions they can get much longer and stay tender .... 8)
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#11 |
Tomatovillian™
Join Date: Jul 2007
Location: 5a - NE Iowa
Posts: 416
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If I want to grill one, how would I go about it?
Do they need peeled? Do they need soaked in anything? A good seasoning would be? How long do you grill them? thanks, Dean |
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