Eggplants grow well in larger containers, and small garden plots. Keep them in a sunny place and water often. We use eggplant to make baba ganoush, use it in spagetti sauce and layered in lasagna. Don’t wait until eggplants get too big to pick them though, eggplants that go too long can be seedy and kind of bitter. Roasted eggplant is the best. Yum.

Baba Ganoush

1 1/2 lb Eggplant or 2-3 medium sized eggplants.
3 tbls Lemon juice
1 tsp Salt
2 tsp Minced fresh garlic (I lower the garlic amount because it hurts my belly)
2 tbls Sesame tahini
2 tbls yogurt or sour cream
1/8 c Chopped fresh parsley
1/4 c Toasted pine nuts (optional)
2 tbls Olive oil to drizzle over the top.

Preheat oven or grill to 400 degrees F. Prick eggplant all over with a fork. Cut the eggplant in halves (the long way) Bake or grill flesh side down, until tender (about 30 minutes). Remove from oven or grill and carefully scoop out the flesh. Blend in a food processor with the lemon juice to consistency preference (I like small chunks of eggplant). Mash the salt and garlic together and blend into the eggplant, along with the tahini and yogurt. Cool and stir in the parsley and chopped pine nuts (optional). Before serving, drizzle with the olive oil, and sprinkle with paprika. Best served in a shallow dish in my opinion.
Serve as a dip with baked triangles of flat (pita) bread.