Fried eggplant from the garden tonight!!!

Also from the garden & in a pasta salad tonight:

White & red onions, cucumbers,tomatoes, zucchini & dill.

The eggplant recipe ( from Dan the gardening Man):

Breading : Mix together
2/3 cup flour
1/3 cup cornmeal
garlic powder ( use sparingly)
salt/ pepper

Slice the eggplant 1/8 inch thick. Leave the skin on.

Run water over a slice of eggplant, shake off excess water , roll in prepared breading until covered completely & put on a plate.

Repeat with each slice until you have a plateful of prepared eggplant slices.

Cover the bottom of a frying pan with olive oil. Heat it hot enough so that when you put the eggplant in it fries. We use the 5 setting on our stove. Eggplant will soak up a lot of oil so the following trick is important:

Once you have placed all the slices of eggplant on the bottom of the hot frying pan flip them over right away.

Fry on this side until golden brown, then flip back over to the side you started with & brown that side. Place on a paper towel. Serve hot.

I personally like the following on the side ( but Dan does not) . I learned to like it while in Turkey and sometimes I double it & put sliced cucumbers and onion in it for a cool, summer salad:

In a glass bowl blend:

1 cup plain yogurt
1 generous tsp. garlic paste ( you buy it in a small jar.. it is soaked in olive oil)
2 tsp. sugar

Stir to blend thoroughly by hand. Let sit in the refrigerator for at least a day, stir it a few times.

It gets better as it ages ( like us).