How to Store:
Eggplant is best stored at room temperature and consumed within a day or two. For longer storage, wrap in a cloth and place in either your crisper drawer or an open bag for a few days.
Recipe Suggestions:
Eggplant needs high heat to become creamy and tasty! I prefer to roast it before adding to recipes, by cubing or halving them lengthwise, generously drizzling olive oil, adding a bit of salt, and roasted at 400 degrees until creamy and tender on the inside (usually ~20-30 minutes depending on the size of your eggplant). Cubed eggplant can be tossed with a dressing while warm, and enjoyed on its own or added to pasta, salads, pita wraps, etc. The flesh can be scooped out of roasted eggplants for making baba ganoush, curries and sauces.
Roasted Eggplant with Tahini, Pine nuts and Lentils
Roasted Eggplant and Zucchini with Basil Vinaigrette
Archana’s Eggplant Roti Pachchadi
Caramelized Onion, Tomato, and Eggplant Pasta
Bhūmiyinda Farm 