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Eggplants in Bloom

August 20th, 2008

I started some eggplant seeds this year. They are finicky plants for sure. Mine languished in the cool of the spring and finally took hold. I noticed the other day that it’s blooming. What beautiful blooms it has. Mr Chiot’s and I don’t really like eggplant, but we eat some at least once a year, I figured I would try to grow some this year (perhaps we’ll like it more).


Anyone out there have a good eggplant recipe for non-eggplant lovers? I’m thinking veggie lasagne.

4 Comments to “Eggplants in Bloom”
  1. Joe on August 22, 2008 at 9:54 am

    Wow…those photos are awesome. Really beautiful!

    Reply to Joe's comment

  2. Susy on August 22, 2008 at 4:35 pm

    Thanks, amazing what a $200 Sony point & shoot will do for you with a macro lens! I love the eggplant flowers. I’ve never grown eggplant before so I had no idea. The plants are neat too, they have huge fuzzy leaves. They’ll be beautiful with the fruit on them!

    Reply to Susy's comment

  3. Meghan O on August 23, 2008 at 6:40 pm

    We have two eggplant recipes that we enjoy. In the winter, we do eggplant napoleons ala GCC (stole the recipe!) It’s breaded and pan fried in EVOO and then topped with roasted peppers, onions, and portobello mushrooms. Then you melt boursin and mozzarella cheese on top and serve it in a pool of fresh marinara sauce. Tasty!
    **********
    Second, our new favorite for the summer is a grilled eggplant stacker. You take slices of red onion and eggplant, brush them in EVOO and then add S&P. Grill the onion for 6 minutes, then flip. Do the eggplant for 3 minutes each side and then on the last minute, add some brie on the top.

    Slice up red and yellow tomatoes and shred a little basil.

    Make the basil dressing (this is the official recipe, I always 1/2 it and eyeball)
    1/2 c fresh basil
    1/4 C white wine vinegar
    1 1/2 tsp sugar
    1/8 tsp kosher salt
    1/2 tsp pepper
    Place in blender or food processor and slowly drizzle in 1/2 cup EVOO.

    You then stack: eggplant, red tomato, yellow tomato, onion, eggplant. drizzle with dressing and throw on shredded basil. TASTY!!

    *********
    I’ve run out of time, but I have two other great vegetable recipes to share…

    Reply to Meghan O's comment

  4. Susy on August 23, 2008 at 10:46 pm

    Those recipes sound delicious, Thanks Megan. We’ll have to try them. I think my Cooking Light had an eggplant stacker recipe last summer.

    Reply to Susy's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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