“Consider the eggplant, shiny purple, tight skin. Like something Prince would wear.”
Aaaah, it seems like yesterday we uttered those words. They ring with the poignancy of Edison’s “Mr. Watson, come here. I want you.” It may just as well as been yesterday as it was three years, and four kitchens ago that we shot our first episode of DIO! Where does the thyme go, I tell you. It goes in the pantry, you know that.
Sista Sal and I lived together in a tiny little cottage on the sleepy CT Shoreline. Yes, Yankee Key West as I liked to call it. And I maintained the outdoors for she and I. We had hanging baskets, decorative barrels, pots, cans and window sills. There was a festive Perennial Love Garden chock filled with hasta, Allium and black-eyed susan’s. I grew giant-sized sunflowers that stopped traffic. There was bamboo. Side note, the bamboo grows spreads like, well you know, it spreads crazy like. It spread under the neighbors fence who thought he might harvest it. He was sure it was asparagus. Oh, Yankee Key West. My point was around here and I know it will resurface. Like bamboo.
The size of our vegetable garden grew each year. It was lined with brick (we’re Italian) and subject to many trips by Ma (The Tomato Thief). Eventually a fence was put around it to prevent rabbits, deer and
yes, Ma. Every fall I buried fish breakdowns in the native american traditions to fertilize the soil. Our bounty was always amazing. The tomatillo plants and the eggplant plants were the most amazing. Their leaves and branches had a jaunty raconteur nature to them. These plants were the “Zoot Suit Riot” of my 90’s garden life. Take a moment and smell the Seattle Coffee. Such a fun time.
Sista Sal asked recently if there was a great recipe for her bounty of eggplant and if it could be kid friendly. Sista Sal speaks, Li’l Bro listens.
- 2 medium eggplants, peeled and cubed
- 1 cup shredded Italian cheese blend (I like Tillamook)
- 1 cup Italian seasoned bread crumbs
- 2 eggs, beaten
- 2 tablespoons dried parsley
- 2 tablespoons chopped onion
- 3 clove garlic, minced
- 1 cup oil for frying
- Salt and Pepper to taste.
- Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. Eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
- Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
- Shape the eggplant mixture into Patties. Heat oil in a large skillet. Drop eggplant Patties one at a time into skillet. Fry each side of the Patties until golden brown, approximately 5 minutes on each side. Freezing Patties for half hour prior to frying help with keeping their shape.