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July 28, 2010

I’ve never grown eggplant before so this year is a new adventure. I chose the Ichiban variety simply because that is what the local garden center had to offer. The plants look good and healthy and the flowers are very pretty. They must be happy in their present location as they are blooming and producing fruit like crazy.

I am really looking forward to making fried eggplant like my grandmother did. She would slice them thin, bread them with a little flour and fry them to perfection. All things considered, I’ll probably only do that to one eggplant. Perhaps I’ll make Eggplant Parmesan or something with the rest. Any suggestions?

Eggplant Blossom


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