Tuesday, September 15, 2009

Fess up. You be a Gardener.

Fess Up I do Be a Gardener! That's what I got to say. Got it from my Dad. In fact I dug up the ground and put in my first garden when he died. I have a Community Garden and a Backyard Garden. My Community Garden plot is a former compost pile so it is a major producer of produce. Here is the proud Farmer with her Eggplants that she grew from teeny widdle seeds planted on the dining room table way back in March! You see her Rosa Bianca, White Clara and Lavender Touch. Green Ravena eggplant hated the soggy weather we had this year and only yielded one eggplant - not shown here! Not gonna show you pics of my beautiful heirloom tomatoes brought down by the blight either. My garden is a place where I like to be happy and I'd like you to feel that way too. Celebrate the Eggplants!! I have all the fixins to make delicious Eggplant Parmigiana on the table. If I get requests I just might share my secrets for the absolute ULTIMATE EGGPLANT PARMIGIANA!

2 comments:

bambi Good said...

Oh, please do share your ultimate.... I can't keep up with the eggplants from the Allandale CSA we joined this year. The white ones are SO mild and not at all bitter! Thank you so much for this blog.

Diane Edgecomb - livingmyth.com said...

OK I got a request! Thanks Bambi!!
I'll give a short easy recipe for Grilled Eggplant to tide you over and then update with Eggplant Parm later.
Grilled Eggplant
Infuse 9T of olive oil with 3 pressed garlic cloves 1/4 c. fresh rosemary and other fresh herbs like thyme (use fresh herbs on hand- roasting herbs like you would use with chicken) Let sit for three hours or overnight to infuse.
Take your fresh and firm eggplant (white work great for this recipe) and slice into one inch rounds. Get your grill going. Brush one side of the eggplant with the infusion and place that side down on the grill to cook. Continue to baste and cook your eggplant till soft but not collapsed. Remove from grill, baste one side again and sprinkle one side with fresh sesame seeds. Put back briefly on the grill sesame seed side down for a few minutes. And VOILA Serve grilled eggplant with "Tandoori Garlic Nan" from the grocery store (many now have it) Eggplant is placed atop the bread to eat!