It may sound like the title of a new song, but this dazzler of an eggplant has started coming on strong in my summer garden. Over a half dozen online sources describe Summer Emerald as “living up to its reputation as one of the best-tasting eggplants–firm texture, few seeds, sweet and tasty flesh–perfect for broiling or grilling.” My one little transplant was purchased a few months ago at a local garden center. At the time, I really wasn’t familiar with this variety but was intrigued by the name. Isn’t that a good reason to try something new?
Eggplant ‘Summer Emerald’ growing in my raised bed
Once those petite little fruits (1” x 8”), with lime-green skin that is never bitter, started making their debut in my garden, I was impressed and ready to crank up the grill. A simple lengthwise cut down the center followed by a light brushing of olive oil was all the preparation needed. As suggested, It only took a few minutes for these dainty little eggplants to cook. We enjoyed our perfectly grilled eggplants alongside a light summer salad. Finally, I must confess that I had never tasted a lime green, grilled eggplant before, but it was so incredibly delicious that the grill will be fired up again for this one!
‘Summer Emerald’ Eggplant harvested from my garden
Left, ‘Summer Emerald’ eggplant cut down the center and ready to be prepped, Right, brushed with Texas Hill Country Blood Orange Olive Oil, Bottom Grilled in Stove Top Skillet
Perfectly grilled eggplant garnished with freshly clipped lemon thyme, a light dusting of cracked black pepper and a sprinkling of fine gray sea salt
Lemon Thyme in my raised bed
Linda Alexander, Dallas County Master Gardener Class of 2008
DALLAS GARDEN BUZZ 