Eggplant

Eggplant can be intimidating. Raw, it can taste bitter, but cooked, it absorbs flavor wonderfully and turns tender. We grow two different kinds of eggplant. The less-familiar kind—long and thin, same tender flesh—is called Ping Tung. Both are extremely versatile, and are rumored to function successfully as substitutes for meat.

Eggplant inspiration:

• Roasted Eggplant and Pickle Dip from bon appetit

• Garlic Parmesean Baked Eggplant from Crunchy Creamy Sweet

• Eggplant Gratin from Food Network

• Black Bean, Lentil, and Eggplant Chili from Food Network

• Grilled Eggplant from Love and Lemons