Eggplant · Fun

Fun With Eggplant


Our gardens are winding down.  Bill's been pulling some of the plants that are finished, and every day we get something from the few plants still producing.  We've got tomatoes and peppers still ripening.  Swiss chard.  Pak choi.  A few others.  And we've got our fingers crossed that the second planting of scallions and peas and carrots will have enough time to grow and produce.

The vegetables in the photo above were from a recent harvest.  The colors were so gorgeous I had to take this shot.  We've got tomatoes, a cayenne pepper, a green bell pepper that now – a few days later – has turned red – and three kinds of eggplant.

The long, skinny purple eggplants sometimes grow curved, and Julia found one that looked like a "J" in among these.  So Bill went through the bowl…and this is the result:


It actually looks a lot like her handwriting…

Anyway, since he spelled out one kid's name with vegetables, he had to spell the other one.  Unfortunately, we don't have a lot of "E" shaped produce out there.  But where there's a Bill, there's a way (hahahaha – sorry, I know that was painful to read).


Oh, the fun we have.

But besides spelling your kids' names, there are other uses for eggplant.  There's eggplant parmesan…baba ganoush…and there's moussaka.  My mom made moussaka from time to time when we were growing up, and lately I've been thinking that it's been way too long since I've had some.  So, with our modest crop of eggplants picked and ready for action, I figured that was the way to go.

And that was all just a tease, because I haven't written it up yet, or made sure the photos look good.  So that's what I'm going to be doing right now, and I'll have that recipe up a little later this morning.  I wish we had more eggplant.  I'd make it again tonight.  It's THAT good. 

2 thoughts on “Fun With Eggplant

  1. Hmmm…would you believe I don’t know how to describe it? It just tastes like eggplant to me. Let me think. I guess that sort of depends on how you prepare it. Eggplant doesn’t have a strong, overpowering kind of flavor. I guess it’s sort of comparable to cooked zucchini, a bit. It takes on the flavors around it – if you grill it, it tastes kind of smokey and grilled. If you bake it, in something like eggplant parmesan or moussaka, then it will absorb a lot of surrounding flavors of tomato (parm) or lamb and spices (moussaka). I recently sliced some, coated it with a mixture of flour and cornmeal, and deep fried it – it was crispy on the outside, very soft and mild inside. Hope that helps!

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