One of the market vendors makes homemade babaganoush (pureed roasted eggplant, garlic, tahini, lemon juice and olive oil) and says he's going to bring me some but I'm still waiting. I've read you can stuff and bake miniature eggplants with a mixture of feta cheese, pine nuts and roasted peppers which sounds very tasty.
Here's another way that has my mouth watering, just looking at 'em. Many thanks to my friend Angela Barnard for sharing what she did with hers.
|Mini Eggplant Parmesan made w/garden fresh basil,|
eggplant and homemade tomato sauce.
|My friend Angela Barnard shared her photos|
above and the Mini Eggplant Parmesan recipe link she used to
make these tasty hors d'oeuvres from her "Pot Black" eggplant
(see plant below).
Eggplant “Pot Black”
A compact variety for container
growing that produces many
2-3 oz. glossy oval black
fruits over a long growing
season. Attractive plants and
tasty fruit. Sun.
Eggplant “Patio Baby”
A 2014 AAS Winner. An eggplant
variety that is great for pots & container
growing. Plants produce lavender
blooms and a big crop of shiny black
small fruits that is bitter free.
I just love how eggplants come in all sizes and shapes.
Here's another new variety for us that I think I failed to mention, in my last blog on eggplants.
Eggplant “Shooting Stars”
A showy variety with small (4") oval white
fleshed fruits that are vivid purple
with white stripes. Good in the garden
or pots. Height 30"x20" wide. Sun.
(Plant photos by Debbie Cox)