Eggplant
What It Is
Section titled “What It Is”Eggplant is a heat-loving summer crop at Cold Springs Organics, typically available from late July through September. We grow classic globe eggplant with deep purple-black skin — meaty, dense, and rich when properly cooked.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”- Eggplant does not like cold — keep at room temperature for 1–2 days, or in the fridge for up to 5 days if it’s warm out.
- Use promptly; eggplant deteriorates faster than most vegetables.
How to Prep It
Section titled “How to Prep It”Rinse and slice off the stem. Peeling is optional — farm-fresh eggplant skin is tender enough to eat. For some recipes, salt sliced eggplant, let sit 20 minutes, and pat dry to reduce bitterness and improve texture.
How to Cook It
Section titled “How to Cook It”- Roasted — slice into rounds, brush with oil, roast at 425°F for 20–25 minutes until golden and tender.
- Grilled — brush thick slices with oil and grill over medium-high heat 4–5 minutes per side.
- Baba ganoush — char whole over an open flame or under the broiler, scoop out the flesh, mash with garlic, lemon, and tahini.
Quick Meal Idea
Section titled “Quick Meal Idea”Eggplant stir-fry — cube, salt, and pat dry; stir-fry with garlic, ginger, and a sauce of soy, sesame oil, and a pinch of sugar. Serve over rice.