From Our Farm
Globe Eggplant
Globe eggplant is the familiar large purple eggplant with creamy flesh that absorbs sauces and becomes silky when roasted, fried, or braised.
How it compares to Zucchini
Eggplant is less watery and more sponge-like than zucchini, soaking up sauces and turning rich and almost meaty when fully cooked.
Storage & handling
- Choose firm, glossy fruit without soft spots and refrigerate it uncut.
- The flesh browns after cutting; cook promptly or brush with lemon juice.
- Cook until tender; undercooked eggplant can be unpleasantly firm and bitter.
Good to know
- Botanically, eggplant is a berry and a nightshade, making it a close cousin of the tomato and potato.
- The name 'eggplant' comes from early European varieties that were small, white, and egg-shaped.
- Its spongy flesh soaks up oil and flavor like a sponge, which is why well-seasoned eggplant tastes so rich.
3 Ways to Cook Globe Eggplant
Miso-Glazed EggplantRoasted eggplant brushed with a sweet and savory miso glaze.+
Ingredients
- 2 globe eggplants
- 2 tablespoons oil
- 3 tablespoons white miso
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds
Instructions
- Heat the oven to 425°F.
- Cut the eggplants into thick slabs or halves and score the flesh.
- Brush with oil and roast cut-side down for 20 minutes.
- Mix miso, soy sauce, sweetener, vinegar, and sesame oil.
- Turn the eggplant, brush generously with glaze, and roast 8 to 10 minutes more.
- Sprinkle with sesame seeds and serve.
Recipe adapted from Just One Cookbook
Eggplant and Tomato RatatouilleA rustic vegetable stew with eggplant, zucchini, peppers, and tomatoes.+
Ingredients
- 1 diced eggplant
- 1 diced zucchini
- 1 chopped bell pepper
- 1 chopped onion
- 3 minced garlic cloves
- 3 cups chopped tomatoes
- 3 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper
Instructions
- Heat 1 tablespoon oil and brown the eggplant in batches; set aside.
- Add the remaining oil and cook onion and bell pepper for 5 minutes.
- Add garlic and cook for 30 seconds.
- Stir in zucchini, tomatoes, thyme, salt, pepper, and browned eggplant.
- Cover and simmer for 20 minutes, then uncover and cook until thick.
- Serve warm or at room temperature.
Recipe adapted from The Mediterranean Dish
Easy Eggplant CurryTender eggplant simmered in a fragrant tomato and coconut sauce.+
Ingredients
- 1 large eggplant, cubed
- 2 tablespoons oil
- 1 chopped onion
- 3 minced garlic cloves
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 can diced tomatoes
- 1 cup coconut milk
- Salt
- Cilantro
Instructions
- Heat the oil and brown the eggplant cubes for 6 to 8 minutes; remove to a plate.
- Cook the onion until soft, then add garlic, ginger, and curry powder.
- Stir for 1 minute, then add tomatoes and coconut milk.
- Return the eggplant and season with salt.
- Simmer uncovered for 15 to 20 minutes until the eggplant is silky and the sauce thickens.
- Garnish with cilantro and serve with rice.
Recipe adapted from The Mediterranean Dish
Want Globe Eggplant in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Order one-time, weekly, or biweekly for the Twin Cities cancel anytime.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
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