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Photo Credit: Megan Bame

The large leaves of the eggplant are soft to the touch. The nodding lavender flowers will self-pollinate and ultimately produce shiny, plump fruit.

The first year I grew eggplant, it was a prolific producer. It was beautiful in my garden, but I had no idea what to do with it. Eggplant parmesan was the only recipe I had ever even heard of, but that didn’t bother me – the plants bore lovely fruits, and I appreciated them as an ornamental as much as an edible.

But, of course, they are quite edible – baked, roasted, steamed, fried, sautéed, grilled or in a dish (like parmesan). Eggplant has a spongy or meaty texture and a mild, “pleasantly bitter” taste. To reduce the bitterness, you can treat the veggie with salt to pull out some of the water. (This process is called “sweating,” and it’s explained in the delicious eggplant parmesan recipe at the end of this article.)

Eggplant is a member of the nightshade family (Solanaceae), along with tomatoes, bell peppers and potatoes. I’ve grown two varieties of eggplant: Black Beauty (an American variety – the larger, more egg-shaped type) and Ichiban (an Asian variety that’s long, slender and milder-tasting). There are some other cool varieties of eggplant out there: If you like novelty vegetables, try a white eggplant (as the name implies, these are white rather than purple, and some are the size and shape of…you guessed it, an egg). Want something showy? Try Sicilian eggplant (this one features purple stripes), Thai eggplant (generally green in color and the size of a golf ball), Indian eggplant (identified by its deep rose color) or the orange-colored Turkish eggplant.

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Photo Credit: Megan Bame

Male or female? Check for the dimple or dash – just one of the visual differences that can be found among eggplants.

No matter the type, eggplant requires a long warm season. Plants should be spaced 12-18 inches apart and may need to be caged to support heavy fruiting in late summer. Flea beetles and Colorado potato beetles can cause serious damage to the leaves of a young plant. (You can pick off mature larvae and beetles with your fingers, or spray with organic Neem oil in the evening.)

The vegetable should be harvested as it ripens since it can become overripe if left on the plant. You’ll know it’s ready to be picked when the veggie reaches its mature size (dependent on the variety you grow), has glossy skin and is firm to the touch. Overripe fruits have a dull skin and large, brown seeds when cut open. Harvest by using a knife or scissors to cut through the thick stem – and be careful how you handle the vegetable since the calyx (the green “cap” at the top of the fruit) has sharp, spiny points.

When it comes to storage, remember that eggplant is sensitive to heat and cold. The ideal storage temperature is around 50 degrees F, which is warmer than the fridge but cooler than room temperature. The best approach is really to eat the veggie as soon after harvest as possible. But if you have to store it, keep your eggplant in the crisper drawer for a few days. (You’ll notice that it has a glossy, rich color when fresh, but dulls and becomes soft to the touch as its postharvest quality declines.)