August 30, 2010 § 2 Comments
I am not a fan of eggplant, plain and simple. I know it’s in my header photo, roasting away on the grill. I just like the picture of it cooking – I didn’t even eat it once it came off the grill. I don’t even think that my dog ate it 🙂
I had two of these purple little monsters in my fridge from this past Tuesday’s CSA pickup. I decided that I needed to conquer them, I needed to make them work. Derado’s Market in Cornelius, NC has the most fabulous eggplant – yes I said fabulous and eggplant in the same sentence. They slice it very thin and the beading is magnificent and it is pan-fried to perfection. I figured why not? I can slice things thin and bread them with the best of them.
So I began slicing, and prepped 2 pie dishes for the egg and the bread dipping process:
And then it was time to soak those suckers…
Time to cook!
The eggplant needed some sauce:
- One Jar of Canned Tomatoes mashed up
- 2 cloves of garlic
- Sicilian spice mix
- fresh local parsley
- 2 tbsp EVOO
I also made some turkey meatballs (the pictures of that process did not look appetizing!) and boiled some wheat egg noodles.
Egg Plant Redemption –