Eggplant Three Ways

 

A few weeks ago, we visited Faye & Lynn,

down on their farm in Lake Wales, FL.

We originally met them in 2012

when we started buying our produce from them. 

Since that time, Lynn mentored me for over 3 years,

which we documented in our Farm School posts

that can be found under the header.

During our brief visit to Central Florida, 

we stopped in to see them 

and came home with a couple of loads of goodies.

 

A hefty helping of eggplant was part of the haul.

Those two can grow some mighty tasty eggplant!

Some of it was shared with others to fix how they like

and the rest was cooked to order just for me,

as my family doesn't eat eggplant.

More for me!

 

With some of it,

I simply cut it in half lenghtwise 

and roasted it in a 425 degree oven for about 20-30 minutes.

 

Some sliced garlic was tucked underneath,

so that it would carmelize at the same time. 

It gets a sweeter taste as it roasts.

The whole kit-and-kaboodle (minus the skin) was thrown into a food processor
and whizzed into a spreadable consistency.
This can be used on bread, crackers or as a dip with veggies.

 

Another simple way to use eggplant,

is to slice it about 1/2" thick and season it.

I usually use only salt and Italian seasoning.

 

Sauteeing it in a pan with some olive oil

and maybe a few red pepper flakes really brings out the flavor.

This batch usually doesn't even make it into the fridge,

I'm so busy "sampling" to make sure it tastes just right.

 The third way to use eggplant is in making these delicious fritters

we featured a few years ago.

The eggplant is steamed and with a few added ingredients,

 

voila!

Scrumptiousness even hard core meat eaters would love.

 Here's the recipe if you want to give it a try:

Eggplant Fritters

(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.

Although planting time for eggplant is a few weeks off 
for our neck of the woods,
I'll know just what to do with our bounty.
Are you sowing eggplant in your veggie garden?