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Eggplant Recipes plus Storage and Purchase Tips!

Get ready for gardening season. Eggplant Recipes, buying and storage tips!

It’s harvest season for most backyard gardens on the east coast. It’s such a bummer that ours hasn’t given us the best yield this summer. We had some family stuff come up that had us away for several days and even a few days unattended wasn’t good for the weed control. Plus, we had so many critter problems this year. Oh well, there’s always next year. I can say our green bean harvest was awesome. We are still waiting for tomatoes to turn red and enjoyed the first one tonight on sandwiches. But hey, Eggplant Recipes should not be missed!

Luckily, we have a farmer’s market a few minutes away that we can visit every Friday. Supporting the local farmers is important to us and I like knowing where my produce is coming from.

Eggplant was on our farmer’s market list this week, even though I wasn’t really sure how I was going to prepare it.  Eggplant can be prepared in many ways. Recipes can be found for baked, grilled, roasted, microwave and fried.  I decided to  put together a few buying and storage tips and found a few recipes from some stellar bloggers to try out.

Eggplant Recipes

Purchase and Storing Tips

  • Good quality eggplant should be firm, dark- colored, a shiny skin & relatively light for its size .
  • Size & shape will vary from small to round & round to egg shaped.
  • Avoid eggplant that is soft, discolored or bruised.
  • Eggplant should be stored uncut, unwashed in the refrigerator.You can  keep eggplant sealed in a bag inside the refrigerator for up to 1 week.

Does your family eat eggplant? Do you have any tried and true recipes to share? I would love to hear from you!

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  1. My fav vegetable so versatile and delish. Thank you for sharing at Inspiration Galore Project Pty!!

  2. I LOVE eggplant!! My BIL is allergic though 🙁 So it’s out for family dinners. We eat it in pasta a lot though.

    Have you linked up at #bloggerspotlight yet? It’s open until Tuesday night!

  3. I have a few eggplant recipes including an eggplant salsa that is scrumptious! Thanks for sharing you tips on #TastyTuesdays

  4. A few weeks back I went to the Farmers Market and picked up several beautiful eggplant. They weren’t shaped like the ones you seen in stores. Unfortunately, I didn’t have a clue what to do with them and they rotted. Shame on me I know! I will save your recipes and tips for next time. Thanks so much for sharing your links with us at Celebrate Your Story!

  5. I love eggplant, but don’t really have any recipes that I use. I just dice it up in with my okra and fry it. I can’t wait to try some of these.
    🙂 gwingal

  6. I love eggplant – in fact I just roasted some for lunch. Looks like some great recipes!

  7. I love eggplant but I have always been scared to make it. Thank you for the tips on purchasing and storing!!! #HomeMattersParty

  8. Eggplant is the best! Thanks for sharing your recipes and tips with us at Merry Monday.

  9. I just made a Soup and a Baked Chopped using Eggplant. I’m not a huge fan unless it’s “hidden in plain sight”. I’m working on the recipes now. 🙂 Thanks for the storing tips.

    1. I like the hidden in plain sight. LOL I hope you find something you like in the recipes.

  10. I’m a big fan of eggplant and we were lucky to have had an abundance of it grow in our garden last year. I almost didn’t know what all to make with it. So yummy!
    Sonja – visiting from http://www.sustainmycrafthabit.com

  11. Maryann Bambi says:

    The ale has a slit at the bottom of the eggplant and the female has around shape…. Really I kid you not..

  12. Maryann Bambi says:

    Is there a differance in eggplant? Male or female? Which has more seeds? Can you tell by the bottom of one?I come from an Italian family that said there’s a female and a male …. Don’t laugh it is true! Have you heard that there is a diff.?

  13. Here is a recipe from my friend Pam. Peel n slice Eggplant and soak it in salt water for 30-60 mins. Drain on paper towel and dip in egg n milk mixture then into a salt and pepper flour mixture and fry.
    (Panko bread crumbs works great and also frying in a cast iron skillet) Eat them as is with your favorite dipping sauce or you can layer these after frying with stewed tomato’s (chop up tomato’s with butter and sugar and simmer in saucepan) and parmesan cheese and bake at 350 for 30 minutes. Enjoy!

    1. Sounds super yummy! THANKS