Eggplant may not be the first thing you think of when you imagine a “pick-your-own” farm outing, but this glossy, purple beauty is a total underdog. If you’ve only ever seen them lined up in a supermarket, you’re missing out on the fun of tracking down the perfect, heavy fruit (yes, fruit!) hanging right there on the plant. In the Netherlands, more farms are inviting you to come and pick them yourself, mainly from July to September.

Let’s talk picking. The golden rule: go for firmness. An eggplant should feel heavy for its size and yield only slightly when you press it gently. If it’s soft or spongy? Pass. Check the cap (the green, leafy top)—it should be fresh and green, not brown or shriveled. The skin should be taut, glossy, and free of wrinkles. If you’re going with kids or friends, make it a game: who can find the most perfectly shaped one? Don’t pull or twist the fruit off, as that damages the plant: cut the stem with a sharp knife or pruners, leaving 2–3 cm of stem and the cap on the fruit. Wear gloves or old clothes, because the stem and cap can be surprisingly spiky! Handle your eggplants gently, as the thin skin bruises easily.

Now, once you’ve bagged your haul, what to do with it? Store them in a perforated bag in the fridge and use them within 5–7 days. Eggplant is almost always eaten cooked, and it’s a sponge for flavour, so don’t be shy. Here are a couple of foolproof recipes that turn this purple glob into dinner magic.

Recipe 1: Dutch Oven ‘Smoky Aubergine Stew’ (Vegan & Hearty)

Why it works: This is a one-pot wonder that tastes like it cooked all day, but takes about 40 minutes.

Ingredients:

  • 2 large eggplants, diced into 2cm cubes
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 can (400g) crushed tomatoes
  • 1 can (400g) chickpeas, drained
  • 200ml vegetable stock
  • 2 tbsp olive oil
  • Salt, pepper, and a handful of fresh parsley

Instructions:

  1. Heat olive oil in a Dutch oven or heavy pot over medium heat. Add onion and garlic, sauté until soft.
  2. Throw in the eggplant cubes and spices. Cook, stirring, for about 8 minutes until the eggplant starts to brown and go tender.
  3. Pour in crushed tomatoes, chickpeas, and stock. Stir, bring to a gentle bubble.
  4. Lower heat, cover partially, and simmer for 25 minutes. The eggplant will break down into a silky, smoky stew.
  5. Season with salt and pepper. Serve with crusty bread or fluffy rice. Garnish with parsley. Done.

Recipe 2: Crispy Parmesan Eggplant Stacks

Perfect for a light lunch or a dinner party starter. All crunch, no grease.

Ingredients:

  • 2 medium eggplants, sliced into 1cm rounds
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Olive oil spray
  • 200g fresh mozzarella, sliced
  • Fresh basil leaves
  • Tomato sauce (store-bought is fine)

Instructions:

  1. Preheat oven to 200°C. Line a baking tray with parchment.
  2. Set up your breading station: bowl 1 with flour, bowl 2 with beaten eggs, bowl 3 with panko, Parmesan, garlic powder, and oregano mixed together.
  3. Coat each eggplant slice in flour, then egg, then the panko mixture. Place on the tray.
  4. Spray lightly with olive oil. Bake for 15 minutes, flip, spray other side, and bake another 10 minutes—until golden and crispy.
  5. To assemble: on a clean tray, layer a slice of eggplant, a dollop of tomato sauce, a slice of mozzarella, and a basil leaf. Repeat twice more for a stack.
  6. Bake for another 5–7 minutes until cheese melts. Serve immediately.

Enjoy the world of hand-picked eggplant—it’s way more fun than buying one off a shelf.