For veggie loves, summer is an embarassment of riches. All the cucurbits run wild in the garden: cucumbers, squash, zucchini, cantelope, watermelon, pumpkins. Many a careless gardener has discovered to their chagrin that these fuzzy-leaved critters are not particular about their sexual partners. You can have pumpkin flavored cantelope and watermelonish zucchini. Don't be fooled into thinking these are tasty. They aren't.
It's also the season of tomatoes, peppers, okra, pole beans and today's star: eggplant. Oh, the humble eggplant. So many varieties to choose from. I'm partial to slender Ichibans for eggplant parmesian. For hearty dishes, I prefer the plump, luscious Black Beauty.
What sort of hearty dishes? I'm so glad you asked. I promised Lisa and Mac I'd post this:
1 lb peeled eggplant, cut into 1 in. cubes
1/2 lb bread crumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
2 beaten eggs
1 TBS pimiento
2 tsp salt
1/2 tsp pepper
1/4 tsp sage
1 1/2 cup grated cheddar
Brine your eggplant cubes overnight. Just put them in cold water with a little salt and let them soak. Drain the water and put in fresh water. Simmer them until they are just tender. Add the milk to your bread crumbs. Stir until moistened and then set aside. Saute your onions and celery until tender. Combine all the veggies, breadcrumb mixture, eggs, pimentos, and seasons. Blend thoroughly. Bake at 350 for 45 minutes. Top with grated cheese and return to the oven until the cheese melts.
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