Morgan’s Post: Welcome Eggplant Season!

This Thursday the SAMM Van had a new piece of inventory from Three Sisters Farm in South Berwick, ME – eggplant! And let me tell you, these were HUGE! It seems that everyone was just as shocked and excited to see them because they cleared out very fast. There are so many things you can dowith them such as roasting, stir frying, stuffing, and grilling! Eggplants aid digestion, are full of antioxidants, and are a great source of fiber. They hang from vines that have the ability to grow several feet and have a deep-purple colored skin. To store it you should put the full eggplant – not cut up – in the fridge to be eaten within 2-5 days.

My first introduction to eggplant and favorite experience I’ve had with it was at a restaurant in Texas where I had eggplant fries as an appetizer. Ever since then I’ve been trying to find places that serve them, but I’ve been out of luck. What I loved about them is that I didn’t feel guilty or gross after eating them and still had enough room for my meal. Because of this I decided to find an eggplant fries recipe that I can make myself!

What you will need:

  • 1 medium eggplant, cut into 1/4 inch thick ‘fries’

  • 1/2 cup flour

  • 2 eggs, lightly beaten

  • 3/4 cup breadcrumbs

  • 1/4 cup grated parmesan

  • salt and pepper to taste

What to do:

  1. Dredge the eggplant slices in the flour

  2. Mix the breadcrumbs, salt, pepper, and parmesan

  3. Dip the slices in the egg, then the breadcrumb mixture

  4. Place the eggplant slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 7-10 minutes.

 

https://www.closetcooking.com/crispy-baked-eggplant-fries-with/

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