===== PAGE 1 ===== # Eggplant # Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture ## Planting - Eggplants are best started as transplants. Plant seeds at a depth of 1/4 inch 6 to 8 weeks before desired planting date. - Plant transplants between May 1 and July 1, May 10 and June 15, and May 15 and June 1 for Western, Central, and Eastern Kentucky. Transplants should be spaced 18 inches apart. - If planting a container, it should contain 4-5 gallons per plant. ## Care and Harvest - Water about 1 inch per week (including rain). Take extra care to uniformly supply water from flowering to harvest. - An additional 5 tablespoons of a high nitrogen fertilizer per 10 ft of row can be applied after first fruit set. - Eggplants are ready for harvest 50-60 days after the seeds were planted. Removing mature fruit quickly can encourage more production. - Harvest before they lose their glossy color. This, and dark seeds are signs of over maturity, which can mean that the eggplant has a spongy texture. - Cut fruit from the plant so that the branches are not damaged. - Eggplant bruise easily, so handle them carefully.
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===== PAGE 2 ===== ## Storage and Use - Eggplants can be stored in the refrigerator, but it can lead to browning and off-flavors - Store in a cool place outside the refrigerator for up to 1 week. - Eggplant is ethylene sensitive, so it should not be stored with ethylene producing fruit such as apples, bananas, and peaches. - To freeze, slice into 1/4-1/3 in thick pieces and blanch for 4 minutes. Adding 1 cup of lemon juice to each gallon of blanching water can keep the eggplant from browning. ## References - HGTV. 2018. Freezing Eggplant. https://www.hgtv.com/outdoors/gardens/garden-to-table/freezing-eggplant. (accessed 16 June 2018). - Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York. - Rombauer, I.S. M.R. Becker, and E. Becker. 2006. Joy of Cooking. Scribner. New York, New York. Pg 75. • Savethefood.com. 2018. I want to store vegetables. http://www.savethefood.com/food-storage/vegetables?gclid=EAIaIQobChMlIcD4wODV2wIV-C77ACh35tAAVEAAYAiAAEgLVnPD_BwE (accessed 15 June 2018) - Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.
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## RECIPE: BABA GHANOUSH (ROASTED EGGPLANT DIP) With a knife pierce in several places each: • 3 medium eggplants (about 4 pounds) Preheat oven to 400circF. Place on baking sheet and roast until skins are dark mahogany in color and flesh feel soft, 45-60 min. OR roast the eggplants on a grill or open flame. Let stand until cool enough to handle. Split the eggplants. Scoop the flesh into a colander, and press to extract excess liquid. Transfer to a food processor and add: • 2 tablespoons tahini (sesame paste) • 1 to 2 garlic cloves, chopped • 1 tablespoon lemon juice • 2 teaspoons salt Pulse until smooth. Taste and adjust the lemon juice and salt. Transfer to a shallow serving bowl and garnish with: Stir in 1/2 cup yogurt-optional • 1 tablespoon olive oil • 1 tablespoon finely chopped parsley • Pitted olives- optional Serve with warm pita bread or pita chips. Makes about 3 cups ### KYSU.EDU/AG | @KYSUAG