After birthday peach picking on Sauvie Island at the Pumpkin Patch, I picked up a ton of fresh, local & inexpensive produce from market on the farm. Included in the haul was a big ole Oregon grown eggplant for $1.49 that I simply could not resist.
I find myself buying eggplant only a few times a year, and naturally that's during the summer when it's fresh. I do enjoy the different varieties, from the deep purple, white, swirled and neon purple, but it's not something I like to put into frequent rotation....with the blatant exception of this past week:
Grilled eggplant, zucchini and PPK Brunch Test Kitchen Cherry Sage Sausages, all topped with grilled tomato/basil/sea salt/garic and a bit of nooch. All local produce.
Panko breaded eggplant, fire roasted marinara, steamed spinach and broccoli tossed with garlic, navy beans, sea salt, bread crumbs and crushed red pepper.
More panko breaded eggplant (I should mention that I came across a container of organic panko breadcrumbs in my freezer),
broccoli and navy beans tossed with pesto, and fresh tomato & basil. Nooch.
The Pumpkin Patch haul, plus some vegan white chocolate chips:
On the decoupaged table~
There is still over 1/3 of the eggplant left for the weekend. I'm thinking Chinese.