I’m excited to share a new recipe using eggplant because is it just me, or does it seem most people don’t know what to do with it besides Eggplant Parmesan? I love how eggplant has one of the longest growing seasons out of all our local summer veggies. We can buy it all the way up to the first frost here in NC.
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Produce from the grocery store, on average, travels 1500 miles from the farm to your plate, so it’s great to buy local whenever you can. It does not have to be an all or nothing thing and just remember, when you do buy local, it’s better for your health and the environment!
Now let’s dive into the details of the recipe, which I shared last week on the Charlotte Today show. As I mention, you can serve it as a standalone side item or over a big bed of lettuce as a main dish. Or honestly, just folded up like a taco as I show you in the video. Let me know how it goes! Try this Creamed Corn too.