Not only do we enjoy our farm-fresh produce weekly,
but our friends who grow the goodies
also share great recipes with us
for preparing some delectable dishes.
Here's one of them Faye shared with us this week.
Eggplant is peeled and diced.
Steaming it in a steel basket takes only about 20 minutes.
Breadcrumbs, diced onions and a few spices are mixed together.
(I didn't have Lawry's, so I used my own favorite seasonings.)
2 beaten eggs wait their turn to join the fun!
All ingredients are placed in a bowl and gently blended.
We pan-fry until golden brown on both sides.
(Thea & Caroline Kaiser)
1 1/2 pound eggplant, cubed
1 3/4 C breadcrumbs
2 eggs, beaten
1/2 C onion, diced
2 T Lawry's seasoned salt (I omitted)
1/4 t pepper
1/8 t garlic powder
olive oil for sauteing
Peel eggplant and cube.
Steam 20-25 minutes until soft, then mash.
Add breadcrumbs, onions and spices into small bowl.
Beat two eggs and add to breadcrumb mixture.
Blend all ingredients together gently.
Pan-fry 4 minutes per side,
or until as golden as you like.
Try 'em with some
dairy-free ranch dressing found here.