As mentioned in my
last post, the Nightshade family is coming in droves right now. That means we have eggplant, and lots of it.
I'm sure many of you have met some of my
eggplant friends already. But in any case, here's a little picture tour of our 90 foot eggplant row.
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| Berenjena |
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| Rosa Bianca |
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| Imperial Black Beauty |
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| Listada di Galidia |
Eggplant has been interesting to cook with, and I've had some definite failures that landed me in Mush City. But there were two notable successes recently. The first was
Seared Eggplant "Steaks", which I served with a reduced elderflower wine sauce with garlic and parsley. Not as weird as it sounds, I promise.
The other was Eggplant Parmesan:
Not the best picture (forgot to get one before everyone dug in), but whatevs. The weird green things on top are fresh basil leaves. Next time, I'll probably put them on about five minutes before serving so they won't look so decrepit... they did taste very nice and aromatic and basil-y, however. So I'm not too concerned about it.
Incidentally, I made the eggplant parm with fresh tomatoes ALL from our farm. The basil's ours too. I used a mixture of eggplant - a little of everything except the Berenjenas, which I hear are better for stir-fry. The Imperial Black Beauty in particular baked well, and was incredibly sweet and delicious.
