Walked out into the garden this morning and just took a deep breath and inhaled nature’s bounty. The tomatoes, the zucchini, peppers, herbs and of course, the eggplant.
Those purple members of the nightshade family, also known as aubergines, brinjal, garden eggs or guinea squash. I love a good firm brinjal.
They can be baked, grilled, roasted or sautéed, but oddly enough they don’t produce eggs.
They go good with bacon, goat cheese, parmesan, mozzarella, pesto, mushrooms or yogurt. Yet you cannot scramble eggplant or prepare it sunny side up.
They come in many shapes and sizes, a few different colors too, but you can’t hard-boil them and color them at Easter time.
So what the heck do you when your bounty of eggplant is ready to harvest? They don’t last all that long, a week or so before they develop soft spots and become bitter with age.
The list today gives three options, three classic recipes using eggplant. Easy to do, extremely tasty, unfortunately you can’t make Huevos Rancheros or Eggplant Benedict. Or can you? That’s another story for another time.
Happy harvesting everybody.