I love using fresh veggies right out of the garden, and this time of year these vegetable are bountiful! Hope you enjoy as much as my family did!
First off— (I’ve used 2 varieties/ Chinese egg plant called ‘Ping Tung Long’ that grows great here in California) and a traditional round Italian eggplant.
Using both creates a wonderful crispy texture! This is a fast and easy recipe that is packed with flavor and the best texture!
Chop up 3 Chinese eggplant /and Slice 2 Italian med size eggplant
Approx. 4 cups