not quite a recipe post - eggplant experiment

eggplant stirfry

I grew 3 types of eggplants last year.

I grew the Casper variety, which is supposed to be early. I don't know as I was in Texas when they would've been being early. They are white and I got my seed from Seed Savers Exchange.

I grew Rosa Bianca cause they are pretty. No other reason really. I got that seed from Fedco.

Also from Fedco, I grew Diamond eggplant, an open-pollinated black eggplant. Basically, I was unsure I'd like the white or rose colored stuff; always get black at the store. So this was my backup eggplant.

Here's what they looked like...

Diamond, Casper and Rosa Bianca eggplant varieties from my garden
Diamond, Casper and Rosa Bianca eggplant varieties from my garden and sliced on my cutting board by Jackie Patti

basic experiment

I use most eggplant in eggplant parmesan, some in moussaka. While yummy, I didn't think I'd be able to distinguish varieties in those dishes.

So I did the simple thing; I just stir-fried the eggplant in a bit of olive oil to see how they tasted.

To my taste buds, they were absolutely identical. I mean, I just flatout couldn't distinguish them even with eyes wide open, they taste the same.

So what am I growing this year?

Diamond, Casper and Rosa Bianca.

I had leftover seed, so started some of each in late February; moved them under lights a few days later once they germinated. If I'd not had leftover seed or if some hadn't started, I'd have ordered more.

Why not? They're all pretty. I enjoy beauty when working in the garden.

As nightshades, they may or may not be susceptible to blight, which my tomatoes had a bad case of last year. So I see no reason not to grow multiple varieties in hopes that one or another may have various resistances.

So the verdict is: all of them.

Image credit: Stirfried Casper, Diamond and Rosa Bianca eggplants.