Meg Makes: An entree and a side, all from the garden

Meg Makes: An entree and a side, all from the garden

Garden season is in full swing. This week, I wanted to share both an easy entree and side that showcase two garden favorites: zucchini and eggplant.

My mom swears by the frittata — it serves two, but you could add eggs, zucchini and cheese for a bigger crowd.

The eggplant fries are my personal favorite. I sometimes have texture issues with eggplant, but the salt-sit-rinse method results in a much firmer vegetable after frying. I highly recommend it as a fry substitute.


2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 cups zucchini, shredded

4 eggs

¼ cup water

1½ cups shredded cheese

Salt and pepper to taste

Saute onions, garlic and olive oil in a medium-sized skillet. When soft, add zucchini. Meanwhile, beat eggs.

When zucchini browns, drain liquid from skillet. Add in egg mixture and sprinkle cheese, salt and pepper on top. Cover and cook over medium heat.

Cook eight to 10 minutes or until eggs are set. Serve with a garden salad.


1 large eggplant

1 egg, beaten

1 cup cracker meal

3 tablespoons canola oil

sprinkling salt

Cut eggplant into wedge or fry shape (or any shape you prefer, really. Just make sure they're as evenly sized as possible). Sprinkle one side with salt and let it sit on paper towels 20 minutes.

Turn over, salt other side and let sit 20 more minutes.

Rinse well and drain. Add beaten egg to a shallow bowl and cracker meal to another. These may need to be refilled, depending on how much eggplant you use.)

Dip eggplant fries in egg, then coat with cracker meal.

Heat canola oil in a skillet and fry eggplant pieces for two to three minutes on each side or until golden brown. Salt to taste (you might not need it, depending on how well you rinsed your eggplant). Serve hot.

Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe, email

Sections (1):Living
Topics (2):Food, People