I only set out four eggplant seedlings in the garden this year. Last year, we had eight, and were nearly buried alive in eggplant. Even with only four, we’ll still have eggplant out the wazoo.
My kids weren’t all that interested in eggplant, no matter how it looked when it came to the table, until I discovered this recipe for Texas Style Eggplant. My husband, who loves eggplant in any form, likes this recipe best, too.
1/2 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 medium eggplant, peeled and cut into 1/2 – inch slices
1/3 cups Texas Habanero Salsa, warmed
1/2 cup shredded Monterey jack cheese
What to do:
In a medium-sized bowl, combine the oil, garlic powder, and oregano. Brush over both sides of the eggplant slices.
Grill basted eggplant slices for about two minutes on each side or until tender. To serve, spoon a small amount of salsa into the center of each slice, and sprinkle with cheese.
I usually double this recipe for my family of big eaters. After they’ve worked in the yard all afternoon, I triple it.