My husband harvested the last of our eggplant yesterday. We planted Japanese eggplant, so instead of a shorter, fatter eggplant, we get long thin ones.
Dipping the eggplant in the lemon water helps break them down a little, and prevent them from turning too brown.
The egg binds the ingredients together, but you don’t get a lot of egg flavor in the final dish.
The cheese and crumbs give the dish a nice crust on top.
This was an okay dish. I couldn’t really find anything wrong with it flavor wise.
It just seemed like it wasn’t a fully composed dish. Something was missing to me.
It was a nice blend of ingredients, but it was just ingredients. Not really an entree.
BAKED EGGPLANT WITH HAM
1 Lemon
1 Cup Water
1 Large Eggplant
1/4 Cup Minced Onion
1 Cup Cooked Ham, Diced
2 Tablespoons Butter
1 Egg, Beaten
1/4 Cup Grated Cheese
1/2 Cup Buttered Crumbs
Combine lemon juice and water. Peel eggplant. Dip in lemon water. Dice and dip again. Rinse in cold water. Parboil eggplant for 10 minutes. Sauté onion and ham in butter; add eggplant and egg. Mix well. Combine cheese and crumbs and sprinkle over top. Bake in a 350 degree oven for 40 minutes.
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