White Eggplant info...for Carol

I found that White Eggplants are firm, heavy and dense with thick skin. Often thought as a vegetable it is really a fruit related to potatoes, tomatoes and peppers. Native to Southern and Southeastern Asia, White Eggplant has been used by Indian, Chinese and Japenese Cooks for thousands of years. Inter changeable in many favorite eggplant recipes, White Eggplant is distinguishable by its white color which changes to a beige or creamy color when cooked. The Eggplant is delicous steamed, broiled and baked. When cooked the Eggplant has a sweet, meaty and mild flavor that is tasty any time of the year.

Store the Eggplant in a cool place in a plastic bag, not the refrigerator..

Harvest these during normal harvesting of other vegetables in the garden..

I hope this is of some help to you!