Harvesting Japanese Eggplant

[pacanis]

Originally Posted by QSis

Here is a photo of my Ichiban eggplants, sliced in half, oiled, seasoned, and ready to be grilled.

(pacanis, this picture is for you, too!)



Lee

I saw Japanese eggplant and was all over this thread, Lee
But your pic isn't showing up I even tried pasting the properties into my browser....

[pacanis]

Uhh, nevermind. Maybe it just took a while to load. They look so small.
I was expecting something that looked like a smallish zucchini only smooth.

[*amy*]

Don't know how much of a help I'll be on Harvesting, but... went to an Asian market yesterday & the eggplants were HUGE - maybe a foot long & pretty wide. Like eggplants on steroids LOL. They were, however, lavenderish in color - unlike the small skinny dark purple Japanese eggplants we find in the local market. (It was delish too, btw.) Why not let one grow as large as it possibly can get, just to see what happens.

P.S. Found the Long Beans.

[ironchef]

You picked them at about the right size. The bigger they get, they'll start to pick up a "woody" taste, no pun intended.

The great thing about the Japanese eggplant is that they are sweeter, and a lot less bitter than regular globe eggplant.

[QSis]

Originally Posted by ironchef

The great thing about the Japanese eggplant is that they are sweeter, and a lot less bitter than regular globe eggplant.

Very noticeably sweeter!

Lee

[Claire]

I only got a half dozen off of mine this year! I'm jealous!