edu180atl: mary stuart iverson 8.18.11
This past year, I became a parent. I have been amazed by the new responsibility to both learn and teach. As my child has started to eat table food, one of the biggest arenas for my “learning and teaching” has become the kitchen. Growing up I did not cook often, so it has been a challenge to be both creative and healthy.
One of the ways we have tried to accomplish this responsibility has been to eat locally and sustainably. We are participating in a CSA (Community Supported Agriculture) through Serenbe Farms in Palmetto, Ga. We are constantly stretched to make creative meals with the variety of produce we receive. One of the vegetables we received last week was eggplant. The eggplant sat in our refrigerator for a week without any great ideas for an easy recipe besides Eggplant Parmesan (which my husband does not like).
Aha! A grand idea came to me… why not make eggplant French fries? Every child (and adult) loves a good French fry! Here is the recipe that I created:
Heat Oven to 400 Cut ends off Eggplant (I used Black Bell variety) and remove skin Slice Eggplant into skinny fry slices Arrange on baking sheet so each fry is flat and none overlap Spray generously with olive oil cooking spray Sprinkle dry oregano and sea salt Bake for 45 minutes Half way through baking add shredded parmesan cheese
What have I learned today? Eating locally can be an adventure… and Eggplant French Fries are quite the party pleaser.
About the author: Mary Stuart Iverson sells residential real estate with Harry Norman, Realtors. As an Atlanta native, she loves exploring the city and discovering new restaurants and hidden spots.