Three favourites for eggplant: parmagiana, fried and curried. Moussaka is actually my SO's favourite, but it's so fussy, neither of us is keen to make it often.
Had the very last little ones from the cold house (the unheated half of the greenhouse) last night, along with the last green tomatoes and a bar of firm tofu. Wash and slice everything. I leave the tomato till last, since it foams up the oil. Dredge each slice in flour, dip in beaten egg, then cover in fine bread crumbs; fry in medium hot vegetable oil; drain excess oil (I use washed rags, not paper towel. Last stop for old teeshirts.) Serve with a dip of 2mayo/1sweet mustard/squirt of lemon juice.
The only thing left in the greenhouse now are some lavender and basil that should overwinter. In the cold part, a few late runner beans are still bearing. Next week - middle of effin November
- is supposed to be warm still, so I'll leave them as long as possible. I'm the only one can go in there now, because a very small nest of wild bees moved in just before we sealed the outside doors. We're so happy to see any insects at all, we bend over backward to accommodate them. They never bite me - I probably smell bad.