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| Kermit Eggplants (Solanum melongena); with Thai Basil Prunings |
As with other eggplants, the fruits are best when picked at full size but before they are fully mature. On my plants, the sizes are ranging from a big concord grape to a golf ball. Some of my smaller ones might have grown more if given the chance, but I think it's better to pick them too early than too late. These eggplants are usually available in Asian specialty stores where they range a little larger. They can be round or egg-shaped, depending on the variety. If you're buying in a store, look for firm, glossy fruits with little to no yellowing. The stems and caps should be fresh and green, perhaps with a little purple at the edges like you see on mine. If the stems don't look as fresh as this, they are still good to use as long as the fruits themselves are firm, unwrinkled and shiny. Avoid any fruits that have spots that seem to go deeper than the skin or soft areas.
Freshly picked fruits will keep for several days. Put them into a plastic bag loosely closed for ventilation and keep refrigerated in the vegetable crisper. Don't wash or cut until you're ready to use them. When I prepare these, I wait until the last moment to cut the eggplant, to minimize the potential for discoloration. Eggplants have an enzyme that activates when it is cut, that causes it to turn brown.
Unlike the Mediterranean variety of eggplant that requires special treatment with salt to remove bitterness, these have a sweet, light flavor with no trace of bitterness. They are also less spongy in texture, having a higher water content, yet they do absorb flavors well. These should be fully cooked until tender. The skins will be too tough if you try to treat them like broccoli in a stir-fry.
Above you can see on the right that one of the fruits had started turning a creamy-yellow color. The yellowing indicates ripening seeds inside.This one is okay to eat but I like them best with no yellow.
THAI BASIL
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| Thai Basil (Ocimum basilicum) "Queen of Siam" |
My Thai basil wants to bloom, especially since it is starting to get hot. I remove the buds to hold it back from blooming and to encourage a compact, bushy shape. Even if you don't eat them, the handsome plants have great ornamental value. The flowers are attractive to beneficial insects. Basil in general is unfazed by summer heat, as long as they have enough water and some protection from our intense afternoon desert sun. Thai basil is distinguished from Italian basil by its distinctive lance-shaped leaves, dark purple stems and flower buds, and striking light purple and white flowers. The flavor of Thai basil is similar to other types of sweet basil but has a more pronounced licorice/anise aroma and flavor that holds up well when used in cooked dishes.
Since my first and only introduction to both of these foods came by way of Thai green curry, I am interested in trying some other recipes. I have come across a Thai Basil Sangria recipe that sounds good, and another recipe for a Thai Green Eggplant with Basil dish which I might try. A couple of weeks ago I used some of my green eggplants in a caponata recipe. It was really delicious. I adapted this Caponata recipe from Epicurious, using fresh tomatoes instead of canned, adding some golden raisins instead of sugar, and of course, using my little Thai eggplants and skipping the salting step. Yum, I think I'll make that again soon.
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