Seeds of Change Certified Organic Imperial Black Beauty Eggplant

Retail Price: $ 8.45


100% certified organic Our seeds are certified organic, free of GMOs, and sourced from trusted growers in the U.S. We are a signer of the Safe Seed Pledge and support agricultural progress that leads to healthier soils, genetically diverse agricultural ecosystems, and healthy communities.	Innovative packaging Our moisture-proof seed packets feature a re-sealable zipper and help keep seeds viable for up to 5 years. We actively pursue environmental stewardship that includes packaging reduction and sustainable processes at our facilities.	Preserving seed varieties We are passionately dedicated to preserving the heirloom seed varieties in danger of being lost to the 'advances' of industrial agriculture. Today, our catalog features more than 175 varieties of organic vegetable, herb, and flower seeds.	Giving back A portion of every sale of Seeds of Change products goes toward supporting sustainable community-based garden and farm projects. To date, we have awarded nearly $1,000,000 to help gardens around the country.

Enjoy seed-to-plate organic meals

We believe that the best meals include fresh ingredients from your own garden. When you combine just-picked veggies and herbs with our organic food products, the results are naturally delicious. Looking for delicious inspiration? Try this tempting seed-to-plate-recipe.

Caprese-Stuffed Eggplant with Balsamic Drizzle

In just 25 minutes, you’ll have a dish that combines the fresh flavors of a salad with the tanginess of balsamic vinegar and the heartier qualities of eggplant, organic quinoa, and brown rice.

Prep Time: 20 minutes Cooking Time: 55 minutes

Serves: 4.

Directions

1. Heat grill for direct heat. Cut eggplant in half lengthwise. Use a spoon to hollow out eggplant, leaving 1/4-inch thick shell.

2. Chop eggplant pulp into 1/2-inch pieces.

3. In large skillet, heat 1 tablespoon oil over medium heat.

4. Cook and stir eggplant, salt, and pepper until eggplant is tender and brown, about 5 minutes.

5. Stir in Seeds of Change Quinoa and Brown Rice, 1 tablespoon basil and water; heat through.

6. Meanwhile, brush inside of eggplant halves with remaining 2 teaspoons oil; place cut side down on grill rack.

7. Cover and grill over medium-high heat 5 minutes or until eggplant is tender. Remove from grill.

8. Divide rice mixture between eggplant shells.

9. Arrange tomato halves and cheese over rice mixture.

10. Return to grill; cover and grill 3 to 5 minutes or just until cheese is warmed. Drizzle with vinegar and sprinkle with remaining basil.

*If fresh mozzarella is not available, use 4 ounces sliced mozzarella cheese. Cut each slice in half and continue as directed.

Oven directions: Heat oven to 400°F. Place eggplant shells, cut side down, on foil-lined baking sheet. Roast 10 minutes or until shells are tender. Continue as directed above—except bake stuffed shells in oven for 5 minutes or until cheese is warm.

Ingredients

1 medium eggplant
1 tablespoon plus 2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8.5 ounces) Seeds of Change Quinoa and Brown Rice with Garlic
2 tablespoons julienne-cut fresh basil, divided
3 tablespoons water
4 ounces fresh mozzarella cheese, cut into 8 slices*
2 medium tomatoes, cut in 4 slices each
2 teaspoons balsamic vinegar


	Organic Imperial Black Beauty Eggplant Seeds	Organic Blue Lake Bush Bean Seeds	Organic Renegade F-1 Spinach Seeds	Organic Jalapeño Chile Pepper Seeds	Organic Genovese Basil Seeds	Organic Summer Thyme Seeds
Description	Popular heirloom variety; yields plump, purple fruits with rich flavor; great for Eggplant Parmesan	Best-tasting green bean; plants yield tender, sweet, stringless beans for fresh eating, canning, freezing	Yields delicious, dark green, semi-smooth leaves on upright stems; adapted to spring, early summer, or fall production; highly disease resistant	Yields loads of green conical fruits; gets spicier when mature; can be used in everything from Mexican cuisine to pizza	Uniform, slow-to-bolt, classic variety; concentrated flavor & sweet fragrance; fantastic for seasonings, salads, garnishes & pesto	This medicinal herb is a garden essential and a classic culinary treasure; strong & aromatic; widely used in int’l cuisine & as a remedy for colds & flu
Size	18"–24" plant; 4"–6" fruit	15"; 6"–7" pods	6"–10"	24"–30"	14"–20"	10"–15"
Water Needed	Moderate	Moderate	Ample	Moderate	Moderate	Moderate
Sunlight Needed	Full	Full/partial	Full	Full	Full	Full
Ease Level	Easy	Easy	Easy	Easy	Easy	Easy
Days to Harvest	80	55	40	70	70	90
Container Planting	Yes	Yes	Yes	Yes	Yes	Yes

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Seeds of Change Certified Organic Imperial Black Beauty Eggplant

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Product introduction

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This popular heirloom variety yields plump, 4-5” diameter, shiny purple fruits with rich flavor great for eggplant parmesan.

From the manufacturer

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100% certified organic Our seeds are certified organic, free of GMOs, and sourced from trusted growers in the U.S. We are a signer of the Safe Seed Pledge and support agricultural progress that leads to healthier soils, genetically diverse agricultural ecosystems, and healthy communities.	Innovative packaging Our moisture-proof seed packets feature a re-sealable zipper and help keep seeds viable for up to 5 years. We actively pursue environmental stewardship that includes packaging reduction and sustainable processes at our facilities.	Preserving seed varieties We are passionately dedicated to preserving the heirloom seed varieties in danger of being lost to the 'advances' of industrial agriculture. Today, our catalog features more than 175 varieties of organic vegetable, herb, and flower seeds.	Giving back A portion of every sale of Seeds of Change products goes toward supporting sustainable community-based garden and farm projects. To date, we have awarded nearly $1,000,000 to help gardens around the country.

Enjoy seed-to-plate organic meals

Caprese-Stuffed Eggplant with Balsamic Drizzle

In just 25 minutes, you’ll have a dish that combines the fresh flavors of a salad with the tanginess of balsamic vinegar and the heartier qualities of eggplant, organic quinoa, and brown rice.

Prep Time: 20 minutes Cooking Time: 55 minutes

Serves: 4.

Directions

1. Heat grill for direct heat. Cut eggplant in half lengthwise. Use a spoon to hollow out eggplant, leaving 1/4-inch thick shell.

2. Chop eggplant pulp into 1/2-inch pieces.

3. In large skillet, heat 1 tablespoon oil over medium heat.

4. Cook and stir eggplant, salt, and pepper until eggplant is tender and brown, about 5 minutes.

5. Stir in Seeds of Change Quinoa and Brown Rice, 1 tablespoon basil and water; heat through.

6. Meanwhile, brush inside of eggplant halves with remaining 2 teaspoons oil; place cut side down on grill rack.

7. Cover and grill over medium-high heat 5 minutes or until eggplant is tender. Remove from grill.

8. Divide rice mixture between eggplant shells.

9. Arrange tomato halves and cheese over rice mixture.

10. Return to grill; cover and grill 3 to 5 minutes or just until cheese is warmed. Drizzle with vinegar and sprinkle with remaining basil.

*If fresh mozzarella is not available, use 4 ounces sliced mozzarella cheese. Cut each slice in half and continue as directed.

Ingredients

1 medium eggplant
1 tablespoon plus 2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8.5 ounces) Seeds of Change Quinoa and Brown Rice with Garlic
2 tablespoons julienne-cut fresh basil, divided
3 tablespoons water
4 ounces fresh mozzarella cheese, cut into 8 slices*
2 medium tomatoes, cut in 4 slices each
2 teaspoons balsamic vinegar


	Organic Imperial Black Beauty Eggplant Seeds	Organic Blue Lake Bush Bean Seeds	Organic Renegade F-1 Spinach Seeds	Organic Jalapeño Chile Pepper Seeds	Organic Genovese Basil Seeds	Organic Summer Thyme Seeds
Description	Popular heirloom variety; yields plump, purple fruits with rich flavor; great for Eggplant Parmesan	Best-tasting green bean; plants yield tender, sweet, stringless beans for fresh eating, canning, freezing	Yields delicious, dark green, semi-smooth leaves on upright stems; adapted to spring, early summer, or fall production; highly disease resistant	Yields loads of green conical fruits; gets spicier when mature; can be used in everything from Mexican cuisine to pizza	Uniform, slow-to-bolt, classic variety; concentrated flavor & sweet fragrance; fantastic for seasonings, salads, garnishes & pesto	This medicinal herb is a garden essential and a classic culinary treasure; strong & aromatic; widely used in int’l cuisine & as a remedy for colds & flu
Size	18"–24" plant; 4"–6" fruit	15"; 6"–7" pods	6"–10"	24"–30"	14"–20"	10"–15"
Water Needed	Moderate	Moderate	Ample	Moderate	Moderate	Moderate
Sunlight Needed	Full	Full/partial	Full	Full	Full	Full
Ease Level	Easy	Easy	Easy	Easy	Easy	Easy
Days to Harvest	80	55	40	70	70	90
Container Planting	Yes	Yes	Yes	Yes	Yes	Yes

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Clgarette,Alcohol,Contraband ?Do not accept

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Any side must be less than 60cm，otherwise you will be charged the greater one between real weight and volume weight，more than 120cm will be not accepted.