I went to small town farmer's market and picked up my very first white eggplant. Turns out that the reason they are called eggplant is because they came native from India, and all eggplant was white then. Their skins are tougher than the purple, but their meat is more tender than the purple. They are not recommended for eggplant parmesan, or frying. They are smaller than the purple. Now I wish I'd gotten two. I saw several recipes that recommend stir frying them.
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Ghost Egg Plant (white egg plant)
- Thread starter kendall
- Start date
Kendall, I just happened to pick one up yesterday. I didn't know about not making parm or
frying, am thinking of a ratatouille, do you think that would work? Thanks for the background info, very interesting. There were also some light purplish ones as well as the dark ones I usually get. Kind of a fluorescent mauve color, Have you seen those?
frying, am thinking of a ratatouille, do you think that would work? Thanks for the background info, very interesting. There were also some light purplish ones as well as the dark ones I usually get. Kind of a fluorescent mauve color, Have you seen those?
Here's the link to the website I found , because
I don't know. Dip sounds interesting too.
http://www.diynetwork.com/diy/gt_vegetables/article/0,,diy_13867_3952102,00.html
I don't know. Dip sounds interesting too.
http://www.diynetwork.com/diy/gt_vegetables/article/0,,diy_13867_3952102,00.html
I picked up lavendar and white small egg shaped EP last week-dry meat.
I didn't care for them at all. I grilled them one night (blech) and used them in a Thai dish-which cane out a lot better. I think having sauce helped them a whole lot. Parm might be ok, but might be on the dry side. Good luck!
I didn't care for them at all. I grilled them one night (blech) and used them in a Thai dish-which cane out a lot better. I think having sauce helped them a whole lot. Parm might be ok, but might be on the dry side. Good luck!
That's what I got from that link I posted. I found
more recipes for stir frying it in strips with sesame oil, and other seasonings. I'm not real excited about it, but will cook it this evening, and see if the Okie farmer I got it from is using me for a guinea pig. It cost a whole dollar.
more recipes for stir frying it in strips with sesame oil, and other seasonings. I'm not real excited about it, but will cook it this evening, and see if the Okie farmer I got it from is using me for a guinea pig. It cost a whole dollar.
I've grown these....I bought a mix of EP that had TROPIAL SEEDS on the packet....
a few came up one of them was this big bush with these little white ones...I left the fruit on too long I think, trying to get them to grow bigger. The few I cooked were very soft, quite tasty. I used them in an Indian curry stir-fry...obviously the right thing...LOL!
The small round green and white ones I got at the store are for Thai type dishes...but the purple round ones that came up on their own are absolutely the best I've grown in the garden.
Do try them if you can find them...only use for wet dishes though, not big enough for parm...type dishes.
a few came up one of them was this big bush with these little white ones...I left the fruit on too long I think, trying to get them to grow bigger. The few I cooked were very soft, quite tasty. I used them in an Indian curry stir-fry...obviously the right thing...LOL!
The small round green and white ones I got at the store are for Thai type dishes...but the purple round ones that came up on their own are absolutely the best I've grown in the garden.
Do try them if you can find them...only use for wet dishes though, not big enough for parm...type dishes.