miso-glazed japanese eggplant

It is Japanese eggplant season at my house.  Every week for the past few weeks, I have been harvesting two to three eggplants from the seedling I planted in early June. As it turns out, the variety I planted, called ‘Ichiban’, is a fast-growing and prolific producer of slender, purplish-black fruit. Like all eggplant, this Japanese hybrid thrives in warm weather, so it is very content in a warm, sunny spot in my garden. Continue reading