There it was, at the feed store. A small eggplant seedling in a black plastic pot.
The first rule in edible gardening, in my opinion, is only grow what you like to eat.
Having had more than my share of bad eggplant experiences, I’m a little put off by the curious flavor and texture of this fruit.
So I hesitated. Then I grabbed it. Selflessness won out. My husband loves eggplant. I’ll give it a go. Besides, what’s one little eggplant plant?
Turns out there were actually three little seedlings in there. I teased them apart and planted them in a bed to themselves (except for some surrounding leeks) and waited and watered and watched. It took seemingly forever for them to get established and I was sure the cat(tle) would tramp them down several times, but they survived.
Did they ever. Look how huge:
I decided early on to stake them, based on various sources that said the fruit gets rather heavy and can pull them over and I’m glad I did.
I knew from the plant label that they were a white variety and have been very pleasantly surprised with the lack of bitterness and the beauty of these little globular things. The white variety is known for its dense flesh that doesn’t need sweating to remove excess moisture like the purple kind, less discoloration when cut, and a slightly tougher skin.
I kind of like the tough skin, but I’m the one who prefers the dessicated bit of lasagne in the corner that turned to shoe leather, so most of you should probably peel yours.
My favorite way to prepare this is roasted with garlic. Delicious even for an eggplant skeptic. Put this on your plant list for next spring.
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