Eggplant is abundant in the garden right now. We have Thai Long Green, Hybrid Tiger, Cloud Nine, Black Beauty, and Sfumata all ready to pick The Green Dolls and Rosa Biancas are flowering, promising even more eggplant variety soon. The eggplants are delicious, and we have used them for dinner every night for a few weeks now. Yesterday, David hit the wall and needed a day without eggplant.
Instead, he made a tasty vegetarian BLT with items from the garden. He grilled boca burgers and fake vegan bacon, drizzled olive oil on toasted sourdough bread, and then loaded every together. Bocas, "bacon", sauteed senposai for the lettuce, sliced tomatoes, and some gruyere cheese. On the side, we had sauteed green beans ("Contender") from the garden. It was a great dinner, and I have to admit that it was nice to have the variety. Tonight, however, eggplant is back on the menu. It's just too good to go to waste.