|Eggplant - Slim Jim|
So it is with reluctance today that I pull up my eggplant plants. I'd read that you can grow them as perennials. To be honest, I'm such a novice, dodgy gardener that I had to google "annual" and "perennial" just to make sure I knew what was what this morning. Then I googled eggplant and annual and discovered that they'll probably only keep if you have warm winters. I don't think we qualify. I'm already sporting my red scarf and fingerless gloves and grizzling about Melbourne weather... and it's not even Winter yet. While I'm onto things I don't like, that's another one - Winter. Don't like it. So much so that I'm tempted to stop reading one of my favourite bloggers Hazel who has a countdown to Winter on her header at the moment. Grrr. Makes me grumpy. Now I know some of you international visitors are rolling your eyes and tsking your tongues at my whining and moaning. I know, I don't even know what Winter is... 15º is not actually cold... and I've only ever seen snow three times in my life! So I'd better stop before too many of you decide to stop reading and I have to re-name myself The Grizzler.
Eggplant Stew with Leftover Roast Veggies
• Eggplant, chopped (I used about 10 slim jims but 1 big one will do)
• 1 big tomato, chopped
• a little stock
• 30g low fat feta, crumbled/chopped
• leftover roast veggies
• parsley, finely chopped
• sourdough toast to serve
Saute the eggplant in a pot with a little stock until soft. Add the chopped tomato and leftover roast veggies. Cook stirring for a couple of minutes. Add the crumbled feta and parsley and stir through. Serve with a piece of sourdough toast.