"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> > Try the Japanese eggplant, no harsh or bitter flavor, no need to salt
>> > and
>> > squeeze, just peel and cook. That's the only kind we grow anymore.
>> > We've
>> > grown Ichiban variety for years and this year we're trying PingTung.
>>
>> PingTung is just a longer version of Ichiban, no other difference. I
>> think
>> the Ichinan are easier to grow and to grill. The PingTung is so long it
>> mostly grows on the ground, and to cook needs to be cut into smaller
>> sections anyway.
>>
>> A few years ago (2003) I grew an Oriental eggplant for which I still
>> haven't
>> come up with a proper name: http://i44.tinypic.com/sm9a2x.jpg
>
> Nice harvest and love the double eggplant. <g>

Gals usually do. hehe

> Okay, I'm always up to re-try some foods so I guess I'll give those a
> shot. I'm betting central market will have some.
>
>
They're very easy to grow, will do especially well in your hot climate.
Slice lengthwise.
Brush lightly with oil.
Sprinkle with s n' p and dried herb blend of choice, I like Penzeys 'talian.
Grill cut side up and then flip.
They're so good they're addictive.

Ichiban are very prolific, being less bulky than other eggplant they'll
mature quickly, pick at 6-8 in. length and they'll keep producing.