I've really enjoyed these, and will buy a couple of plants next year.
My favorite way of preparing them has been to slice them lengthwise, thickly, brushing with a little olive oil and sprinkling with some bread-dipping herb mix (any will do - it's excellent to use for a lot of things!)
But, ANYWAY, I picked my last 3 eggplants a week ago, after a cold spell, and their skins were bright YELLOW instead of white.
Anyone ever heard of that?
I made a dish today, using 3 yellow- and 2 white-skinned eggplants - no difference in either flavor or texture.
Kinda neat, actually. Instead of looking like white eggs, they look like Easter eggs!
Lee