This year we have had an incredible number of eggplants from our veggie patch. I guess that is what happens when you plant so bloody many of them. Needless to say with the weather cooling we are seeing the last of the days of eggplants as winter creeps in.
The wonderful thing about eggplants in the garden is that they last a long time and are pretty hardy. Our plants should also get us another crop of eggplants when the weather warms again in spring and early summer. I just need to keep them well mulch, fertilized and the bugs off over winter. I have pruned them back and staked any of the larger trees ready for a small hibernation.
Eggplant bruschetta is quick and easy to make and super tasty. We ate this as a part of a lunch spread of bits of nibbles with bread. Perfect for when guests come around and sharing a communal plate of food in the middle of the table is one of my favourite things to do. I find that it is best served warm and a little sneaky pecorino grated on top makes a great combo.
- 500gm (1 lge) eggplant
- Olive oil
- 1 clove garlic, finely diced
- 3 tbsp flat leaf parsley
- Crusty white bread, sliced
- Dice the eggplant up into small 1cm squares and place in a bowl, sprinkle with a generous amount of salt and allow to sit for 1 hour. Rinse off the eggplant and squeeze out any remaining liquid.
- Heat a large non-stick frypan over a medium to high heat with a little olive oil. Add the eggplants to the pan and stir frequently to stop from burning. Cook for 2- 3 minutes or until they start to go golden. Add the garlic and cook for a further 1 minute stirring continuously.
- Place the eggplant and garlic mixture into a bowl and add the parsley and a good squeeze of lemon. Stir to combine.
- Serve the mixture on to toasted crusty bread with another drizzle of olive oil, a generous squeeze of lemon juice and a little parmesan cheese.