The 'fairy tale' eggplants have been producing fairly consistently. I pick them when they're just longer than the width of my palm (3-4 inches). They don't stay that nice purple color, though. Maybe the sun bleaches them out?
The combo of eggplant with grits was a happy accident. I needed to cook those babies and my husband was jonesing for some grits.
So, the "recipe" which is not really a recipe, but what I remember of what I threw in the pan.
EGGPLANT:
Washed the egplant. Cut off the green ends. Sliced into 1/4" wide medalions. Heated 2T oil (I used coconut) in a big saute pan on medium heat. Added the eggplant (maybe 4 cups worth?) Added a pinch of salt. Covered the pan. Tossed it around occasionally. Finished cooking in 10-15 minutes. Added shredded green garlic stems. (Could have also used diced garlic.)
GRITS:
2 cups milk + 2 cups water + 1 teaspoon salt brought to a boil in a big pot. (I use a dutch oven.) When it boils, slowly whisk in the grits. Whisk until all the lumps are gone. Cook covered, over a medium-low heat for 20 minutes. Whisk well every 3 minutes, make sure to get all the corners and the stuff stuck to the bottom. When it's done, remove from the heat, add 2-4 tablespoons butter and 4 oz sharp cheddar cheese. Mix in well.
We served it with a big sloppy pile of grits on the plate, topped with the eggplant, and a little garnish of chives. The eggplant or grits on their own aren't nearly as good as they are together!
No pics, sorry. It smelled too good and I was so hungry ate it before I thought to take a photo!
Posted by
Labels:
Just wondering how the whole "lacto-ovo" part meshes with the use of 2 cups of milk, the butter and sprinkling of cheese.
ReplyDeleteThis little wonderment will in no way stop me from trying that recipe. I just have to find someone with some good eggplant. *types into recipe book*
Thanks for sharing.
Hi. Why do you wonder? A lacto-ovo vegetarian is a vegetarian who does not eat animal flesh of any kind, but is willing to consume dairy and egg products.
ReplyDeleteHope you get a chance to try it, and like it, too!
As a former southerner, I'm so down with your husband on the cheesy grits. Luv um! Interesting combination with the eggplant... I'll pass it on to my vegetarian friends. Cheers!
ReplyDeleteSounds so delicous! I tasted grits for the first time when I visited Georgia two years ago. they are so good! YOur eggplants not only look yummy but so pretty too.
ReplyDelete