(70 days) Originally from Asia, eggplant has long been a staple of Indian and Asian cuisines. Purple Long eggplant is a prolific Italian variety, and has some wonderful attributes over regular eggplant. It has few seeds and thin skin which make it easy to slice and cook, and its flavor is milder and more delicate. Heavily branched plants typically yield 4 or more dark-purple, cucumber-shaped fruits 8″-10″ long. It yields well in northern climates. It can be grilled, baked, roasted, pickled, mashed, and dried. Many unique and delicious recipes using it come from countries such as Japan, China, Italy, and Russia. Try stir-frying with ginger, miso, and chili peppers (Japanese recipe), dipping in flour and sautéing in olive oil (Italian recipe), stir-frying with bean sprouts, peppers, and tomatoes (Chinese recipe), or roasting and combining with olive oil, chopped onions, and tomatoes (Russian relish recipe).