Eggplant on this Growers Challenge Update

It’s been a busy week with work. I’m really trying to squeeze the most out of the summer vegetables while dreaming of fall weather and planting. My cucumber plant is quite prolific it has multiple baby cucumbers throughout the vine. My basil plants are doing well thanks to a slight cool down this week. The tomatoes have been tragically stolen by mice but I’ll get into that in tomorrow’s post. My fall seedlings didn’t work out as it was just too hot but I’ll try again at the end of the month. I really want to have my winter lettuce.
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I am very excited to report that my stubborn Eggplant is finally delivering on it’s promises. It’s been filled with flowers for months but it’s just now starting to grow some actual eggplant. It’s timing couldn’t be better since the weather will be cooling off soon. What’s could be better than a hearty eggplant Parmesan on a chilly fall evening?
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I think I still have a ways to go before the eggplant is ready but I have been researching possible recipes. Are you an eggplant lover? Do you have any recipes?



4 thoughts on “Eggplant on this Growers Challenge Update”

  • I am not really an eggplant lover…except for E Parmesan! My husband LOVES it, and prepares it all different ways…we eat it, but it isn’t my fav. Yours are looking exciting on the plant…hope they grow up to be delicious beauties for you! 🙂

  • Hmmm — eggplant recipes. Well, I make it primarily in one of two recipes. The first is the Greek casserole-like dish called moussaka — it’s layers of roasted/fried eggplant slices alternated with a ground meat of choice (I do a vegetarian version with mushrooms, veggie ground beef & walnuts) in a tomato & red wine sauce, seasoned with italian parsley & parmesan & thickened with breadcrumbs, with a layer or two of potato slices (roasted, boiled) and topped with a layer of bechamel sauce before being baked until bubbly. The other recipe is cubed eggplant, zucchini, red pepper, green pepper & Vidalia onion tossed with olive oil, salt, pepper & grated garlic & roasted until tender. This is all tossed together with some cubed tomatos that have been sauteed with some chopped Kalamata olives, a few anchovies, & a couple of sundried tomatoes (all chopped). All this stuff is mixed with a handful of fresh chopped green basil & the seasoning is adjusted. I guess it’s a form of Ratatouille.

    What I’m thinking of doing tomorrow night is slices of eggplant & zucchini which have been marinated in an olive oil/balsamic/garlic/salt/pepper mix for a while and grilled, stuffed in pita bread with some wilted spinach, tomato slices, onions (also grilled) and goat cheese crumbles & then put in the panini press.

    I just wish I knew the secret of not ending up with bitter eggplant.

    /krys

    p.s.: Eggplant has the ability to soak up ridiculous amounts of oil if you’re not careful.

  • We had eggplant left over in our garden last year from the previous home owners. I had no idea what to do with it so we gave it to a friend to use. I wish that I had researched a little harder and found the recipe to eggplant parm sooner. I think that James and I would’ve enjoyed it. Our eggplants grew until late November here in West Texas!

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