On 8/11/2012 9:08 AM, John wrote:

We happened to get a couple of mystery plants amongst our Hungarian (hot
banana) pepper seedling purchase this spring. After fruiting and much
googling found that they are Japanese egg plants. Hadn't heard of them
before but they are very healthy and producing 18"- 24" skinny egg plant
fruit.

Tried an Italian style casserole using them (tomato sauce and lots of
cheese), it was OK, but the meat variety is tastier. Plus they scorched
on the bottom, so cooking temps were obviously too high.

They are still producing fruit so can anyone recommend a good recipe?

By the way, it was a great year for peppers in SW Pennsylvania, best
crop I have ever had. 65 or so surviving plants have produced 4 dozen
quarts of pepper rings so far with more on the way.

Thanks,
John


As a follow up we tried some egg plant recipes found on the internet and
decided that Japaneses (Asian style) egg plant is not our cup of tea. I
think the biggest problem is that we never really decided when they
were ready to eat. When they are purple they don't have much flavor and
when they turn white they are over-ripe. There is probably a sweet spot
in there somewhere but we failed to figure it out.

As far as the peppers that I mentioned are concerned, I canned nearly 60
quarts of rings and gave away enough fresh picked peppers to make
another dozen or so quarts. Since I now have put up way more than I can
eat I would hand them out as Christmas presents but obviously not all
would appreciate the gift

Thanks again,
John