What's for dinner? Fresh Salad and Fried Eggplant ....
Yesterday I was met with a challenge ... What do I fix for dinner?
Until, my sweet neighbor and friend Katie, offered me some fresh vegetables I had no idea WHAT to fix for dinner, other than asking Hubby to stop by the store and pick something up.
She offered me salad greens from her garden, Eggplant, Zucchini, Cucumber and fresh Corn - on the cob!
Dinner plans started forming in my head ... Zucchini = Fritters with cheese. Cucumber = Cuc Sandwitches with butter. Corn = This weekends cookout. Salad Greens = Salads with carrots, cheese and made from scratch Ranch dressing.
Now what about the Eggplant?
Heard of it. Seen it in the store before.
Never have eaten it.
And definitely never cooked or prepared it.
So this is what I came up with ... With a little help of course ;-)
Ingredients:
Directions:
Prepare your Eggplant by washing and slicing it into little rounds, then patting them dry with a paper towel.
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a Tupperware container, with a lid, large enough to hold the flour blend; shake contents to combine (I like using my butter containers for this job!)
Whisk together the egg and milk in a small bowl.
Dip each round of Eggplant in the egg mixture, and then roll in the flour blend and place on a cookie sheet or I like to line mine with foil for easier clean up. Refrigerate the breaded Eggplant for 20 minutes or until your ready to fry (or bake) them up.
Now you can either bake them in the oven at 400* for 10-15 minutes.
Flip them and bake another 10-15 minutes until brown and crispy ...
Or you can fry them in butter or a little bit of oil of your choosing. Fry ~4 minutes on each side - or until brown and crispy.
Drain on paper towels. Serve hot and with Ranch Dressing if you like =D
I also fixed fried Zucchini fritters to go along with our fresh-from-the-garden Salads =)
Later this week I'll make a post on how I make my Zucchini fritters.
Enjoy!
~E
Until, my sweet neighbor and friend Katie, offered me some fresh vegetables I had no idea WHAT to fix for dinner, other than asking Hubby to stop by the store and pick something up.
She offered me salad greens from her garden, Eggplant, Zucchini, Cucumber and fresh Corn - on the cob!
Dinner plans started forming in my head ... Zucchini = Fritters with cheese. Cucumber = Cuc Sandwitches with butter. Corn = This weekends cookout. Salad Greens = Salads with carrots, cheese and made from scratch Ranch dressing.
Now what about the Eggplant?
Heard of it. Seen it in the store before.
Never have eaten it.
And definitely never cooked or prepared it.
So this is what I came up with ... With a little help of course ;-)
Fried Eggplant Rounds
Ingredients:
- 3-4 Eggplant
- 2 Cups All-Purpose Flour
- 4 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Cayenne Pepper
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Paprika
- 2 Eggs
- 1/2 Cup Milk
Directions:
Prepare your Eggplant by washing and slicing it into little rounds, then patting them dry with a paper towel.
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a Tupperware container, with a lid, large enough to hold the flour blend; shake contents to combine (I like using my butter containers for this job!)
Whisk together the egg and milk in a small bowl.
Dip each round of Eggplant in the egg mixture, and then roll in the flour blend and place on a cookie sheet or I like to line mine with foil for easier clean up. Refrigerate the breaded Eggplant for 20 minutes or until your ready to fry (or bake) them up.
Now you can either bake them in the oven at 400* for 10-15 minutes.
Flip them and bake another 10-15 minutes until brown and crispy ...
Or you can fry them in butter or a little bit of oil of your choosing. Fry ~4 minutes on each side - or until brown and crispy.
Drain on paper towels. Serve hot and with Ranch Dressing if you like =D
I also fixed fried Zucchini fritters to go along with our fresh-from-the-garden Salads =)
Later this week I'll make a post on how I make my Zucchini fritters.
Enjoy!
~E
Comments
Post a Comment