We like eggplant. A lot. But I can understand why it is one of the most unloved and under appreciated vegetables in the U.S. If not cooked properly (i.e. not enough fat and not long enough) it can taste bland with a less than pleasing texture. Also, eggplant should be fresh. The ones found in grocery stores give me chills. The skin is usually dull with decomposing spots, the stem black, and the flesh bitter and brown. Our eggplant usually keeps for a few weeks in the refrigerator with little decline in quality. That’s why I’ve often wondered just how long those eggplant sit on display to turn so nasty.
I’m not sure just how many varieties of eggplant there are, but I’ll go out on a limb and say A LOT. Ukrainian Beauty (above) is one of the varieties we grow. We like it for its productiveness, flavor, and look. At my home, we have two rules with eggplant: If it’s bitter, don’t bother; If you have to peel it, don’t bother. Ukrainian Beauty passed both tests to our satisfaction, though I am slightly worried as our very early flush had a slightly tough skin. I’m hoping this is just due to it producing so strangely early (MAY!!).
Ukrainian Beauty first came to the U.S. from Yalta, Ukraine by a Peace Corps volunteer who received the seeds from a Crimean plant researcher. It is an heirloom. The fruits are blocky with green and purple skin, usually being more on the purple side. The flesh is very tender and mild. I like to use it for baking whole as it cooks around 30 minutes and then I can just chop it in half and scoop out the flesh for a pureed dish. It is also really nice in Eggplant Parmesan as the slices are so large and the flesh becomes deliciously creamy.
I have read that the reason people salt their eggplant is to reduce the amount of oil the eggplant will soak up during cooking. I always thought it was to draw out the bitterness found in store bought varieties. There is certainly no need to salt Ukrainian Beauty as it is so mild and sweet. On the matter of oil, Ukrainian Beauty does take up a good bit of oil when you fry it, but hear me out. Eggplant is like a sponge. It’s one of the reasons eggplant is so magnificent. It absorbs spices and sauces. I’m sorry, but eggplant needs fat. Now having said that, each eggplant reacts differently to oil. As I said early, if you don’t like oily fried eggplant just by itself, I would not recommend Ukrainian Beauty. Try Kamo (a beautiful round variety that we once grew) or Ping Tung (an amazing Taiwan variety that is very common in the states)—both of those don’t seem to take in as much. Use Ukrainian Beauty for roasting, puree the flesh with extra virgin olive oil and parsley for a dip, layer it with tomato sauce and cheese, use it in practically any Indian dish, even go on a limb and grill it.
Try this eggplant out! You can certainly find it in the Athens, Augusta and Washington Farmers’ Markets from Lazy Willow Farm. But look around your own local markets and see what eggplants farmers are growing. What’s even better, you can grow this variety for yourself at home!
