‘Patio Baby’ An Eggplant for Any Space Gardening in the Panhandle

Cara's Grilled Fairytale Eggplant with Garlic & Mint. Cut 3/4 to 1 pound of baby eggplants in half lengthwise. If you are using larger heirloom varieties or more standard ones, dice them into large bite-sized pieces. In a large bowl, toss the eggplant with about 2 tablespoons olive oil (enough to generously coat the eggplant), 2 minced garlic.

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Instructions. 1.Preheat the oven to 356 degrees F (180 C). 2. Wash, and slice each mini eggplant in half, length wise, then with the tip of your knife cut diagonal slits, then in the opposite direction, to form a crisscross pattern, and set aside. 3.

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Early-yielding All-America Selection, perfect for patios. 'Patio Baby', a prodigiously prolific dwarf eggplant, offers up a summerlong harvest, each plant producing 25 to 50 luscious babies. Aboard the patio, early-yielding All-America Selection makes a striking impression, compact 16-20" plants clustered with egg-shaped, 2-3" purple-black.

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Instructions. Preheat the oven to 400°F. If using a toaster oven, adjust the cooking rack to the bottom position and select the BAKE setting. Slice the eggplants in half lengthwise. Using a paring knife, make a ¼ to ½-inch deep crosshatch pattern on the flesh of each one.

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Place 4 eggplant slices on the bottom of a small baking dish; top them with 2 tablespoons of tomato sauce, 1 torn basil leaf, 1 thin slice of mozzarella cut into pieces, and a sprinkling of Parmigiano cheese. Repeat 3 or 4 times. 5. Bake at 400°F on the convection setting for about 10 minutes. Let it cool and serve.

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Directions. While your oven preheats to 400°F (200°C), drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin and chilli directly over the oil. Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavourings.

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Immediately after planting (in ground or pot), set 24-inch-high stakes 1 to 2 inches from each plant or use cages to provide support and avoid disturbing the soil or roots later. Eggplant will fall over when laden with fruit. After planting, water well. Add a layer of mulch to retain moisture and suppress weeds.

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First, prepare the eggplants by hollowing out each half, then chop the flesh into small pieces and transfer them into a bowl. 2. Next, transfer the eggplant shells onto a baking sheet and drizzle them with some olive oil and salt. 3. Bake for a few minutes in the oven to soften them before stuffing them. 4.

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Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1.

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All-America Selections developed for the shorter growing seasons of the Midwest and northeast, but grows well in a wide variety of climates. Tiny, glossy, purple-black eggplants are never bitter, even if left on plants for a few days after ripening. Produces until frost. Perfect for containers. Maturity: 45-days after planting.

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When this fruit reaches maturity, it also turns red and has deep red striping. Of the hybrid miniature varieties, the "Bambino" is a 1 to 1 1/2 inch fruit that matures within 45 days. The plant is also small, at only 12 inches in height. African eggplant varieties, such as the "African Scarlet," produce small fruits that resemble pumpkins.

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17. Easy Low Carb Mini Eggplant Pizza Recipe VIDEO. 18. mini stuffed eggplant parmesan. 19. mini stuffed eggplant parmesan. 20. Best Mini Eggplant Pizza Recipe. 20 Of the Best Ideas for Mini Eggplant Recipes. .Make an added special egg dish for breakfast or brunch that youngsters and adults will certainly love.

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Preheat oven to 400°F and arrange a rack in the middle of the oven. Smash the garlic cloves with the back of a large knife and peel them. Slice each eggplant in half lengthwise through the stem. Then, using a small knife, make a small slit in the eggplant flesh of each half.

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Prepare the Mini Eggplant Au Gratin. Brush four 10-ounce ramekins with the remaining tablespoon of olive oil, and place onto a foil-lined baking sheet. Put 1 tablespoon of sauce into the bottom of each ramekin. Place one eggplant slice in each ramekin. Top each eggplant with about 2 tablespoons of the mozzarella cheese.

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Prepare the eggplant: Lightly beat the egg in a small bowl. In a separate bowl, stir together bread crumbs, Parmesan cheese, dried basil, salt, dried oregano, garlic powder, and pepper. Dip 1 eggplant slice in egg, letting excess egg drip off, then dredge in bread crumb mixture until evenly coated, shaking off excess.

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Harvest the fruits when they are still glossy and 6 to 8 in. (15-20 cm) long for traditional-sized eggplant, 2 to 3 in. (5-7 cm) long for mini-size eggplant. Use a knife or pruning shears rather than breaking or twisting the stems. Many eggplant varieties have small prickly thorns on the stem, so exercise caution or wear gloves when harvesting.