Eggplant

Eggplant is native to India. The name eggplant developed because the fruits in 18th Century Europe were yellow or white and resembled goose eggs. It was first thought to be poisonous when brought to the US (as were other nightshades, like tomatoes), but Thomas Jefferson grew eggplants in his garden in Monticello, and they were a favorite food of Andrew Johnson. As part of the nightshade family, eggplants need hot days and warm nights to ripen and should be cooked to eliminate the solanine they contain. They can be baked, stuffed, sauteed, grilled, fried or steamed, but are always best when fresh.

I am growing two heirloom cultivars of eggplants this year - the common Black Beauty (pictured) and the Italian violet and cream-colored Rosa Bianca . A few recipes you might like to try include:

Baba ghanouj: http://www.elise.com/recipes/archives/001483eggplant_dip_baba_ghanouj.php
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1

Eggplant Basil Sandwiches
1 firm, slim medium eggplant, peeled, and cut crosswise into 1/4 inch thick slices
Kosher salt
1 package (8 oz) softened cream cheese (did you know there's a "Pittsburgh" Cream Cheese produced by Titusville Dairy?)
1/2 C minced fresh basil
3/4 C soft bread crumbs
3/4 t salt
1/4 t cayenne pepper
2 large eggs
vegetable oil (for cooking eggplant)
Lightly salt eggplant slices with kosher salt; place in colander and weight the slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels. Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, 3/4 t salt, and cayenne pepper on sheet of waxed paper. Crack eggs into a pie plate or shallow dish; froth with a fork. Spread eggplant slices with herbed cheese, using about 2 t on smaller slices and slightly more on larger ones. Make sandwiches with the slices. Dip sandwiches first in beaten eggs, then in crumbs until well coated. Heat oil to 1/8 inch depth in large, nonstick skillet over medium heat. When very hot, fry sandwiches, in batches without crowding, until crisp and golden on both sides, about 3 minutes per side. Serve warm (not hot). Sandwiches can be kept warm in preheated 225 degree oven while remaining sandwiches are cooked. These are nice with a thick tomato sauce. Makes 8-10 sandwiches.
Recipe by Abby Mandel, from her book Celebrating the Midwestern Table

Eggplant Cheese Casserole
olive oil
2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds
salt and pepper
1 onion, sliced into rounds
1 red or green pepper, cut into strips
2 C chopped fresh tomatoes
3-4 T chopped fresh basil
1 C grated mozzarella and/or Parmesan cheese
Heat 2 T oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in a baking dish and season well with salt and pepper. Saute onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomatoes and basil. Top with cheese. Bake at 375 degrees, 45 minutes. Makes 4 servings.
Recipe by Dela Ends, Scotch Hill Farm