Eggcellency: The Easiest Recipe for Excellent Eggplants

 

 

It's Harvest Time.  And our JMG group grew eggplants in our teaching garden.

Ms. D.J. community volunteer extraordinaire (now there's a word for our Wordy Wall), prepared the following for our students:

Recipe-

1. Wash Eggplant
2. Slice ¼ inch thick
3. Place in baking tray
4. Drizzle with olive oil
5. Broil +/- five (5) minutes (Caution: time will vary depending on the amount of eggplants & type of baking tray)
6. Remove from oven very carefully
7. Add your favorite toppings* & enjoy!

Eggplant Facts:

1. Botany: Eggplant (Solanum melongena) is a fruit which belongs to the nightshade family and is related to tomatoes and potatoes. Botanically classified as a berry and has a wide range of shapes and sizes, some like eggs, others like cucumbers. Also comes in many colors including white, yellow, green, orange and purple.
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3. History: Eggplants are native to Asia where they have grown for thousands of years. They were introduced in Europe through trade routes from the Middle East and first recorded in England in 1597 as “Easter egg plants” or just “egg plants” because the fruits resembled Easter eggs. The British later borrowed the French name “aubergine” which came from the Arabic name “al-bāḏinjān.” Today, the British call them aubergines whereas Americans use the Old English word eggplants thanks to Noah Webster. Noah Webster (1758-1843) is known as the “Father of American Scholarship and Education.” His famous Speller and Dictionary created an intellectual foundation for American nationalism and linguistic independence from the cultural dominance of Great Britain. The British pronounce the “H,” in herbs the Old English way, whereas we choose the French pronunciation.
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6. Cultivation: Eggplant seeds can be transplanted into the garden after the danger of frost has passed; April fifteenth here in Smyrna, GA. Seeds can be started indoors eight to ten weeks earlier. Thanks JMG for your hard work!

*D.J.’s Favorite Toppings for Grilled Eggplants:

1. Bruschetta sauce
2. Provolone, mozzarella, asiago, or cheddar cheese
3. Pesto
4. Chopped red onions & Roasted garlic
5. Sausage & Fresh herbs
6. Tahini
7. Chopped green onions & Ginger (use mustard oil)
8. Wasabi