The eggplant has ripened with abundance. After enjoying it piece by piece for dinners, we harvested most of it. It seems a little later this year, but that was the way the
summer weather worked.
Each eggplant weighed a little over a pound and there was about 20 pounds in this basket. Eggplant is always best used as quickly as possible after picking.
It is great preserved in the dehydrator. Most of the eggplant harvest yesterday was dehydrated. There will be plenty of eggplant for soups and casseroles this winter and it stores so well. These were cut in half and then in quarters and sliced about 1/4 inch thick. They dried in about 8 hours.
Of course there was plenty of left over eggplant for dinner and with some fresh tomatoes we had the makings of Eggplant Parmesan for dinner.
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