As you well know, I started my first attempt at fruit and vegetable gardening in May — after reading Barbara Kingsolver‘s Animal, Vegetable, Miracle: A Year of Food Life, Michael Pollan’s The Omnivore’s Dilemma: A Natural History of Four Meals and Deep Economy: The Wealth of Communities and the Durable Future by Bill McKibben I couldn’t possibly just go on buying all my produce at the local grocery store.
I had been worried about my Bambino hybrid eggplant since some of the leaves had large holes in them. But the few small blossoms have delightfully resulted in several beautiful and delicious eggplants!
These small 1 1/2″ to 3″ diameter round eggplants are so stunning that they almost look too good to eat.
I cook my eggplant like I do my summer squash — sauteed in olive oil, salt, and garlic — and I’ve recently discovered a new method of preparing both. Coat with buttermilk, dredge in corn meal or flour or both, and pan fried!