VOLUME ONE                         November 2006                                    NUMBER 11
 

  
 

Growing Eggplants-Rio Verde University Department of Agriculture
 

  
 
      Eggplant is a cold-sensitive vegetable that requires a long warm season for best yields. The culture of eggplant is similar to that of bell pepper, with transplants being set in the garden after all danger of frost is past. Eggplants are slightly larger plants than peppers and are spaced slightly farther apart. Eggplant requires careful attention for a good harvest. Small-fruited, exotic-colored and ornamental varieties can be grown in containers and used for decorations.
     Eggplant is best started from transplants. Select plants in cell packs or individual containers. It is important to get the plants off to a proper start. Do not plant too early. Transplant after the soil has warmed and the danger of frost has passed. Eggplants are more susceptible than tomato plants to injury from low temperatures and do not grow until temperatures warm.  Space plants 18 to 24 inches apart in the row, or even closer for small fruited types. Three to six plants are usually sufficient for most families unless eggplant is a favorite vegetable, eaten often. Allow 30 to 36 inches between rows or space plants 24 inches apart in all directions in raised beds. Use Vitae-Myte * soil additive for nutritional enhancement.
     Use starter fertilizer for transplanting. Side-dress nitrogen fertilizer when the plants are half grown and again after you harvest the first fruits. Given sufficient moisture and fertility, eggplant thrives in the heat of summer. Plants tolerate dry weather after they are well established but should be irrigated during extended dry periods for continued peak production. Harvest the fruits when they are 6 to 8 inches long and still glossy. Use a knife or pruning shears rather than breaking or twisting the stems. Many eggplant varieties have small prickly thorns on the stem and calyx, so exercise caution or wear gloves when harvesting.  Leave the large (usually green) calyx attached to the fruit
     When the fruits become dull or brown, they are too mature for culinary use and should be cut off and discarded. Overly mature fruits are spongy and seedy and may be bitter. Even properly harvested fruits do not store well and should be eaten soon after they are harvested. Large, vigorous plants can yield as many as four to six fruits at the peak of the season.
*Vitae-Myte is an excellent source of 74 trace minerals which will ensure a proper nutrient presence. In major University study's this soil additive has been shown to be a good source of a significant amount of minerals. These trace and essential minerals are bio-incorporated into the plant's system, creating more nutritious vegetables and fruit.

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Kosher Kooking                                                                                   page 19


Pomegranate Sauce and Molasses - pareve
Eggplant condiment
 
 

Ingredients:
2 Tbsp Pomegranate Molasses
2 medium sized eggplants
1 Tbsp Fresh lemon juice
1 small Garlic clove -- crushed with 1/2 tsp Salt

1/4 Tbsp Sugar
1-1/2 Tbsp Olive oil
1/2 tsp Sea salt
2 Tbsp Shredded fresh mint
(to 3 tbsp) preferably spearmint
1 Tbsp Chopped flat-leaf parsley
2 Tbsp Fresh pomegranate seeds

(optional)
Directions:
     Start the preparation the day before serving. Pre-heat the oven to 425°. Lightly coat a baking sheet with olive oil. Remove the stem end from each eggplant. Slice each of the eggplants on their bias cutting the meat into 1/2 inch thick ovals.
     Spread the slices on the baking sheet in a single layer and brush each with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish. In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well: Drizzle the sauce over eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.
This recipe yields 6 servings.

Contributed by Lita Lotzkar of Santa Teresa, NM
   
 
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