The last few months have been go, go, go, which has meant fewer posts to the blog, less time to photograph recipes, 😭 and learning to cut myself a break every once in a while.
Somehow, yesterday was April and today it's September. September thirteenth. Back in April my mantra was, "You can't do literally everything," but somewhere between then and now, my mantra became nothing but a string of words, as I continued to ignore their meaning. So, today, I'm trying out this new mantra: Cut yourself a break. It means going easy on yourself when you've been trying your hardest. It means giving yourself a pass when you need it most.
In the midst of my mantra-creating and mantra-forgetting, our stockpile of eggplants has been growing: Not a day goes by that I don't have at least three of them sitting in our fruit bowl, staring me back. This year I planted six varieties, next year I'll plant two: Fengyuan and Black Beauty.
- Edirne - these were the first to fruit, but they're my least favorite to eat. other than their pretty green and purple stripes, they are just a little bitter and not as tasty.
- Antigua - these are my favorite to look at but they are quite small, better for slicing in half and roasting with some harissa or something of the sort.
- Fengyuan - my most copious producer, I freakin' love these eggplants. They are long (17 inches!), skinny and usually make a "J" shape. They are absolutely delicious when stir fried with some garlic and Thai basil.
- Ping Tung - I also like these for stir fries, but for whatever reason I prefer the Fengyuan... no need to grow both, they are so similar!
- Black Beauty and Florida - speaking of similar, I can barely tell these two plants apart. I think I like the black beauty ones the most (we have gotten some massive eggplants from those plants). In any case, they are the best variety for recipes like this cannelloni, where you want wide strips, or this roasted eggplant salad. They're also the variety you usually find at the grocery store.
Ok, don't quote me on the only growing two varieties thing. But those are my favorite so far this season. Have you ever grow eggplants? What were your favorite varieties?
Serves: 6-8 | Active Time: 40 minutes
- Light grill set flame to medium. Slice eggplant into strips the long way. Brush eggplant slices with olive oil, and them place on grill, cooking for about 5 minutes before flipping. Eggplant slices should have char marks on the outside and be softened through. Remove from heat, turn off grill, and set eggplant aside.
- Heat coconut oil in a medium sized skillet over medium-high heat until it glistens. Add diced onion and minced garlic and sauté until onions are transparent.
- Add beef to skillet. Brown beef, using a wooden spatula to create crumbles as it cooks. When beef is browned, add 1/2 cup marinara sauce to the pan and stir. Turn off heat.
- Allow beef mixture and eggplant to cool just enough so they can be handled before proceeding to next step. (Warm is fine, just avoid burning yourself!)
- Prepare baking dish: spread remaining 1-1/2 cups marinara sauce in the bottom of a 9x9 or 7x12 baking dish.
- Work with one eggplant strip at a time. Lay it out in front of you, with the short end towards you, and place about 2 tablespoons of beef mixture in the center of the strip. Roll the strip around the beef, rolling in the opposite direction of your body. Place rolled eggplant in the baking dish, with the “seam” down. Repeat this step until all eggplant strips are used.
- Sprinkle top of cannelloni with mozzarella and then parmesan, and place in oven. Set broiler to high and broil for 5-10 minutes, until cheese and sauce are bubbling. Serve hot.