Eggplants should be picked 16 to 24 weeks after they have been sowed. Eggplants should begin indoors, roughly two months before the last frost in spring. In many areas of the United States, harvest occurs in August or early September.
Some eggplant varieties are Italian, Japanese, graffiti and tango. Other varieties include Santana, Bianca and Chinese. When people refer to eggplant, they usually mean Italian eggplant, as it is the most well-known.
Dogs can eat eggplant, but the leaves and stems of the plant can be harmful. If served, access and portions need to be limited to avoid health issues.
The skin of eggplants can generally be eaten, although larger eggplants can have tougher skins that may not be flavorful. Thicker skin should be peeled before cooking.
Eggplant can be easily frozen for future use, and freezing is the recommended way to preserve the vegetable long-term. Eggplant can be frozen using the blanching method, or it can be frozen after being cooked.
Pick white eggplant when the white fruit's skin is glossy. Ripe fruits have soft, well-formed immature seeds. Underripe fruit has no visible seeds, and hard, dark seeds are a sign of an overripe fruit.
Two highly rated Italian eggplant recipes are Food Network's Eggplant Parmigiana and AllRecipe.com's Italian Eggplant Salad. The Food Network recipe combines baked eggplant with tomato sauce and cheese, while the AllRecipe.com recipe mixes baked eggplant with balsamic vinegar and spices for a simple
One cup of eggplant contains 33 calories, zero grams of fat and cholesterol and one gram of protein, according to Nutrition data. It also has 237 milligrams of sodium, eight grams of carbohydrates and three grams of sugars.
Zucchini, summer squash and portobello mushrooms are similar to eggplant in taste and texture. Eggplants are part of the nightshade family of plants, which includes tomatoes, bell peppers and potatoes.
Parmesan cheese does go bad, but it can outlast the printed expiration date, according to EatByDate. Parmesan cheese kept in the refrigerator is usually good two to four months past the expiration date. When kept in the freezer, it is good for six to eight months after the expiration date.