Eggplant and Summer Squash

Sauteed Summer Squash

This is the post that almost wasn't - due to ingredients. The two varieties of squash shown on either side of the eggplant were not good choices as they cooked up with a very bitter taste. Instead of these I would substitute other varieties of summer squash: green and yellow zucchini would be great choices.

2-3 sm-med yellow and green zucchini - slice-cubed

1 med-lg Vidalia onion - chopped

1/4-1/2c almonds - chopped

1 med tomato - chopped

Saute' squash, onion & almonds in a little butter until they're almost translucent. Season with any herbs, salt and pepper you'd like. Add tomato, cooking just a little longer to heat everything and blend the flavors. Serve with eggplant. . .Lin

Crispy Corn-Floured Eggplant

1 beautiful eggplant - slice 3/8” thick

3-4T Balsamic vinegar

a little bowl of salt-peppered corn flour

Measure the vinegar into a shallow bowl. In another flat bowl, stir together seasonings and corn flour. Meanwhile, heat equal amounts of butter and olive oil – (toasted sesame or coconut oil could also be used). Dip the eggplant slices in vinegar, coat with seasoned flour then fry quickly in hot butter-oil. Put on a flattened brown paper bag to absorb oil. Lightly pat top surface with a paper towel. Serve with sauteed summer squash. I drizzled mine with a little Honey-Dijon salad dressing - Peppercorn Ranch would also be good.  Serves 4 as a side dish, 1 or 2 as a main entree'. . .Lin