History
Eggplant was first cultivated in India over 1,500 years ago. It spread through the Middle East and Mediterranean, becoming a cornerstone of cuisines from Italian to Middle Eastern to Chinese.
How to grow
Start seeds indoors 8–10 weeks before last frost.
Transplant to full sun, 45–60 cm apart.
Stake plants to support heavy fruit.
Harvest when skin is glossy and firm, 70–85 days.
Choosing and storing
Choose firm, glossy eggplants with smooth skin.
Avoid soft, bruised, or brown-spotted eggplants.
Smaller eggplants tend to be less bitter.
Store in the refrigerator crisper for 5–7 days.
Use quickly — eggplant doesn't keep well.
Cook before freezing for longer storage.
Preparation
Rinse and trim the ends.
Peel if desired, or leave skin on for color.
Salt slices and let sit for 30 minutes before cooking.