Choking risk: low
Roast until very soft and slightly caramelized. Scoop flesh and mash, or cut peeled, roasted flesh into spears. Texture becomes silky when well-cooked.
Diced roasted eggplant as finger food, or mixed into pasta sauces.
Baba ganoush, ratatouille, grilled, in pasta. Extremely versatile.
Garden notes
Needs heat to thrive. Harvest when skin is glossy - overripe eggplant is bitter.
Needs the longest warm season - start indoors 8-10 weeks before last frost.
Harvest for baby
Roast until completely collapsed for babies - raw or undercooked eggplant is bitter and tough.
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