I’m Not Sure I Like Eggplant

sfc_eggplant_american_labeled

Eggplant is at its finest when the weather is at its hottest!  By early August, the bushes are loaded and will keep producing until it frosts.  We grow enough to put them in CSA bags, however, it can elicit a few complaints from members.  To be honest, I’m not sure I like eggplant all that much either, but the deep purple skins are an antioxidant boom, and there are a few ways to cook it that even the biggest eggplant haters will be ok with.  

eggplant-rolatini

photo credit: Cannizzaro Famiglia

Fried eggplant, grain free

Ingredients:

  • A few Japanese eggplants (the long skinny type of eggplant) sliced into little rounds 
  • Coconut flour
  • Hemp seeds
  • Italian seasoning
  • Salt 
  • Coconut oil

Implement it.

Cut the eggplants into rounds that are about ½ inch thick.  Mix up about a quarter cup of coconut flour and a quarter cup of hemp seeds along with some Italian seasoning.  Sprinkle the eggplant with salt and  let them sit a few minutes, until they appear wet.  Then toss the eggplant rounds in the hemp/coconut flour mix.  Heat up some coconut oil (a decent amount) in your heavy skillet.  When  the oil is very hot, add the eggplant one layer deep.  Fry them until they are brown on the bottom, and turn them over with a fork to cook the other side until brown.  Remove from heat and  serve.   We had these with pork chops the other night, and they were really yummy.  

Here is an even easier method to try.  Make a sausage and veggie scramble.  The eggplant adds an amazing creaminess that is irresistible.  

Sausage and veggie scramble

Fry out about a half a pound of bulk breakfast sausage in a large frying pan.  When it is about halfway done, add one chopped Japanese or Italian (the fat round type) eggplant. When the sausage is nearly done, add halved cherry tomatoes.  A few minutes later, add chopped up greens, such as kale or chard.  When the greens are wilted, add five beaten eggs and scramble up the whole mix.  When the eggs are nearly set, top with cheese.  Mix that around until the cheese is melted and serve it!  The dish actually tastes way better than it sounds.  You will love it!  

Lastly, if you happen to get a big fat round Italian eggplant, then you need to make eggplant rollatini!  I put this recipe on the blog last season.  It is a never fail winner.  

Eat your veggies, even if they are strange and purple!

Robin

Fried eggplant, grain free
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Ingredients
  1. A few Japanese eggplants (the long skinny type of eggplant) sliced into little rounds
  2. Coconut flour
  3. Hemp seeds
  4. Italian seasoning
  5. Salt
  6. Coconut oil
Instructions
  1. Cut the eggplants into rounds that are about ½ inch thick. Mix up about a quarter cup of coconut flour and a quarter cup of hemp seeds along with some Italian seasoning. Sprinkle the eggplant with salt and let them sit a few minutes, until they appear wet. Then toss the eggplant rounds in the hemp/coconut flour mix. Heat up some coconut oil (a decent amount) in your heavy skillet. When the oil is very hot, add the eggplant one layer deep. Fry them until they are brown on the bottom, and turn them over with a fork to cook the other side until brown. Remove from heat and serve. We had these with pork chops the other night, and they were really yummy.
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