So There Were These Two Eggplants #vegetarian #food

I went to Shireman’s Farm Market. Yes, that one. — I’m on the market’s side, by the way. What part of “This is our parking lot; don’t park here if you aren’t shopping with us” is hard to understand?

ANYWAY, I like to get one of their $5.00 grab-baskets of assorted about-to-go-over fruits and vegetables. Last week, the one I got had green peppers, kiwi, purple potatoes, cucumbers, zucchini, and two humongous eggplants.

I am very fond of eggplants.

Charlie is not.

As I say, they were past their “best by” date, so I cut ’em in half, smeared them with olive oil and salt, and roasted them at 350 F for about an hour. Then I cooled them and put them into air-tight containers in the refrigerator until I could get to them.

Here’s what I made with one of them.

Eggplant Fritters

eggplantfritterRemove the pulp of the eggplant from the skin and discard the skin. (These babies were so big, the skin would have been bitter.) Mash the pulp. Mix in one egg, seasoned breadcrumbs, and salt/pepper to taste. Heat olive oil in a skillet. Add about 1/4 cupsful of the eggplant/egg mixture to the hot skillet, as if you were making pancakes. Fry until browned, turning once.

Top with hot spaghetti sauce and cheese.

Charlie said, “This is good! I don’t like eggplant; you have to go some distance to make them good to eat, but this does it.”

It’s kinda-sorta eggplant Parmesan, but a lot less fussy.

A WRITING PROMPT FOR YOU: A character finds a real bargain.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

You may also like...

One thought on “So There Were These Two Eggplants #vegetarian #food

  1. Jane

    July 29, 2015 at 8:56am

    OK, grrl, you can cook my eggplant anytime you like!

    Ahm…anyway, I’m sorta like Charlie. I’ve really enjoyed me some eggplant, and I’ve really thrown up a little sometimes. So I don’t cook them, cause I don’t know what makes them tick, but I DO like’em when touched by that special something.


    Permalink  ⋅ Reply
    • Author

      Marian Allen

      July 29, 2015 at 10:11am

      Potatoes, tomatoes, and eggplant are all part of the nightshade family, so there’s that.

      Me, I like eggplant just plain grilled, but I like little wee baby ones for that. I like baba ganoush, eggplant Parmesan …. Poor Charlie has to endure eggplant all summer, but then I don’t buy them any other time, so he breathes a sigh of relief.

      Permalink  ⋅ Reply
  2. Jordan Perkins

    July 30, 2015 at 10:38am

    I am a big eggplant fan and so I love this @recipe, I recently posted a recipe for a @health @vegetable @Fettuccine @Alfredo. Please let me know what you think!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      July 30, 2015 at 11:21am

      Looks GREAT! Thanks for stopping by and leaving a link to your recipe. Yum!

      Permalink  ⋅ Reply

Your email will not be published. Name and Email fields are required

This site uses Akismet to reduce spam. Learn how your comment data is processed.