Even though I only have one bush, my garden has been producing many eggplants. Yes, the bush over wintered and it is more then six feet across. The eggplant have these interesting spiny green tops but taste fabulous. I actually gave one away to neighbors who were walking past on Sunday. I think I have them all picked and then I find another. There are also more flowers. I may have eggplant most of the summer.
I had two the size in the picture so I decided to fry them. The Tall Short Person and her Love said they were addictive. Push the plate far away from me addictive. I always like them. And if there are many leftovers, they are a great base for ratatouille!
fried eggplant
olive oil for frying
eggplant, sliced thin, across the fruit
2 eggs
1/2 cup rice flour
1/2 cup brown rice flour
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried oregano or basil, crushed
In a cast iron frying pan, put about a 1/2 inch of olive oil. Heat over medium heat.
In a shallow pan, beat the eggs well. In another shallow pan, mix the flours, salt, pepper, and oregano.
Dredge a slice of eggplant in the egg, both sides. Dredge the slice in the flour mixture. Put in the oil, Fry until brown. Turn over and fry until brown. Pull out. Drain. Continue cooking this way until all the eggplant is gone.
it is best to try to wait for them to cool down so you do not burn your mouth or fingers. No one around here seems to be able too!