Available August through September
STORAGE
Store at room temperature if you plan to use within 2 days. If not, store in the refrigerator, wrapped in a thin towel inside an unsealed plastic bag for up to a week, but we recommend using sooner!
FAVE WAYS TO PREPARE
-Make Baba Ganoush
-Make Trini Stewed Eggplant
-Roast: Cut in half lengthwise, score flesh in a crosshatch pattern, brush with plenty of olive oil, season with salt and pepper, and roast skin side down in a 450° oven ‘til soft and charred, about 25 minutes. Drizzle with a tahini sauce, tzatziki, or balsamic glaze, and top with plenty of fresh herbs.
-Make Kaku Kadoo
RECIPES
-Eggplant Omelet (Tortang Talong)
-My Big Fat Halloumi Salad (the more eggplant the better)