We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring eggplants.
As far as produce goes, eggplant stands out as one of the few items that can truly carry a meal. I mean, think about it. When dinnertime rolls around, who’s really down for an entire entrée of green beans, carrots or onions? Not me. Eggplant, on the other hand, is meaty and versatile, so there’s no need to give it side dish-only status. Once the slick skin is slid off and it’s all sliced up, it just takes the right addition of heat to take it from its raw, bitter form to supple and slightly sweet.
Now that eggplant is in season, this is the time to give it a headliner position on your dinner table. They’re pretty good throughout the year, yes, but sometimes the smooth purple skins of out-of-season ‘plants are tainted with bruises or the shape is even deformed — and that just won’t do. Rest assured, however, that with the season ranging from July to October, you can find eggplant at its absolute peak for most of the year. As you transition from summer to fall, treat it as the centerpiece of your meals. These recipes should get you started.
If you plan on growing your own eggplant, be sure to check out HGTV Gardens for great tips like how far apart to grow each plant — do not over-plant, as eggplant will produce very well and over a long period of time.