Friday, September 07, 2007

Yellow Eggplants!

We recently harvested all these veggies from our backyard garden in the South Bronx. It looked too pretty to eat. Not! We ate all of it! It was awesome. We had tomato sauce with full-on basil, fried green tomatoes in blue cornmeal and eggplant dip (see below).

The yellow (as yellow as a banana!) and "lavender touch" eggplants came from the Howell Family Garden (at the Bronx BotGar), and were baked, peeled, mashed with salt, pepper, olive oil and lemon juice into a delightful and easy-peasy eggplant dip.