We harvested our first eggplant (also known as aubergine, melongene, garden egg, guinea squash, or brinjal) fruits (technically berries) yesterday. We transplanted the plants into garden bed number four on June 1st. They are growing well despite having a maple branch fall on them and being eaten by two species of beetles.
Eggplant ‘ichiban imp’ is a Japanese type, so the fruit is long at ten inches (25 cm) but slender. We actually harvested two eggplant, but we ate one before I could photograph them.
We ate the eggplant in a sandwich. The eggplant was sliced diagonally and cooked in the oven under the broiler (you could also grill it), then layered on toasted, mock sourdough bread with fresh mozzarella, basil, and tomato. You could use a Panini press rather than toasting the bread. The basil is also from our garden, but unfortunately our tomatoes still haven’t ripened, so those came from the grocery store.