Sicilian Eggplant, David MacTavish,
Hutchinson Farm, Burlington, ON, July 16,
|Grown at Hutchinson Farm since
the 1990's. Available late July - late
Eggplant. What a silly name. We much prefer the
French "Aubergine" but whatever you call them, they are
not a part of "traditional" Ontario cuisine. They're
related to the tomato, aren't the least bit 'eggy', and
they're weird (and we're not even talking about the
African variety "Goyo Kumba"! If you are a fan of
eggplant, or an eggplant virgin, we will get you eating
lots of the beautiful aubergines we grow on our farm!
- In season
Late July to late September.
- Purchasing tips
A fresh picked eggplant is as taut as an over
inflated balloon, one puff away from popping. The
older the eggplant, the softer it is. A seedy
eggplant is to be avoided. How can you tell if an
eggplant is seedy? You can't tell by looking :-(
It mostly has to do with where we are in the
eggplant season! At the beginning of the season
the seeds are invisible, at the end of the season
the eggplants are loaded with seeds! So, you're in
trouble trying to buy one in the grocery store,
especially out of season.
- Storing at
Eggplants keep fairly well, but like
tomatoes, you should keep them on your counter.
Classic (black): Epic, Nadia, Night Shadow
Sicilian (round, medium purple): Prospera
Striped: Lista de Gandia
Hmm, we've only eaten them fresh, do you have
If you've never cooked eggplant before, this
is where you've got to start. As a customer once
told me at the Burlington Farmers' Market (where
we often post this recipe), "David, I've eaten
more eggplant this year than I've eaten in my
The Great Eggplant
-slice eggplant ½" inch thick
-grill on BBQ
-brush with mixture: half olive oil, half soya sauce
-cook until golden (don't go away, they might burn)
-Fast, Easy, Delicious
See above, ratatouille, moussaka, baba
ganoush... the beauty of eggplant is that it is a
very mild flavoured veggie, and it absorbs all
flavours that you mix with it!
More recipes to come, please share yours!