Eggplant black beauty


Eggplants aren’t REALLY vegetables, they’re berries. Which isn’t that strange, considering other fruits are commonly mistaken for vegetables – like tomatoes.

Eggplants and tomatoes are actually related. They both belong to the nightshade family along with peppers and potatoes!


It is best to store eggplant at 50-55 degrees, but I know this is a hard temperature to maintain. I’d say store them in the warmest part of your refrigerator.


Baba Ghanoush (eggplant dip)
Eggplant Caviar
Eggplant and Green Kale Bake
Eggplant Gyros with Tzatziki Sauce
Eggplant Zucchini Sungold Tomato Bake
Indian Eggplant Fritters
Lemongrass Curry Over Eggplant and Cauliflower
Moroccan Grilled Eggplant & Summer Squash Salad
Roasted Eggplant, Kale, Quinoa and Feta Salad
Spicy Eggplant Zucchini and Green Bean Curry
Stir Fried Eggplant and Cabbage in Spicy Peanut Sauce

Cooking & Eating Tips

Because globe eggplant and other large varieties usually have tough skins, peeling it is a good idea, especially if you’re serving it in chunks or slices. But I don’t like to remove the skin entirely. Instead, I partially peel it in a striped fashion.

When you grill-roast the eggplant and then separate the flesh from the peel, keep the skin on during cooking to keep the eggplant intact.