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All About Eggplant

I was introduced to eggplant by an elderly neighbor when I was just a teen , she would hire to me help her do a few things that she could no longer do at the age of eighty five, she would buy two plants a year and plant them in her garden. When she got more than she could eat she always shared with neighbors. I was one of those neighbors.

Most years I do plant a garden and the past few years I have added eggplant. One year I grew the plants from seed and had an entire row, around twenty plants! and I have to give most of them away because I could not eat that many. And I had no idea how to freeze them or can them, truth is I still don`t. This year I bought two plants and I still have more than I can eat!

Black beauty is the name of the plants I bought. They grow fast and do not mind  the dry conditions that we have from time to time in central Alabama . They are dark purple and grow in a teardrop shape, fat at the bottom and skinny toward the top.

I have learned to cook them a few different ways and each way taste different than the recipe before. I really have only followed one recipe, then I adjusted that one to my own taste.

If frying the eggplant. I peel the eggplant and slice it round 1/8 to 1/4 inches thick and place it in water as I do this because it tend to turn brown when the air hits it. I dip each slice in flour and put into a skillet of hot grease and brown each side , salt and black pepper added as I flip them.

Next is my version of what I ate at a Greek restaurant in Atlanta Ga., One day each month when I was working as a driver I would eat there inside the expo center at the Greek counter , the same meal every month, that is how good the dish was.

I slice a small onion and bell pepper into strips and fry them in olive  oil . Next I peel and dice a eggplant and add it to the onion and pepper, Add a helping spoon full of diced garlic ( I use the jar kind if I don`t have fresh ) and I cook for about a minute. Then I add a can of diced tomatoes. I let this mixture simmer for 10 minutes or until the eggplant is tend but not mush. Salt and Black pepper to taste. When I serve I sprinkle on Parmesan cheese . Serve with a warm flat bread.

That is my story on eggplant and I am sticking to it!

By Andria Perry

Photo By Andria Perry

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Written by Andria Perry

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  1. I peel, slice 3/8″ thick and stack in milk overnight. Next day, drain and do the 3 breading station ( flour, egg, breadcrumbs). Fry until golden brown. Cover with favorite marinara or spaghetti sauce, top with mozzarella and parmesan cheese. Great as sun or served over favorite pasta.

  2. We really love this to eat ..I cut it to thin leaves, salted, and leave to decant water.After that, I put each leaf in the flour,and into the scattered egg.Fry on both sides until they get a dark brown color.
    I’m doing this very often,as long as it’s on the market.

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