Posts Tagged ‘green tomato recipe’

Our harvest baskets for the last several weeks have featured a lot of eggplant, both the traditional large globe type and small striped Asian varieties. So I thought I’d put an extra recipe up here to help you get the most out of them.

My favorite way to enjoy eggplant is sliced, battered, fried and served with a delicious remoulade sauce. The recipe works equally well for zucchini and green tomatoes. I usually have a bag of fried veggies in the fridge that I can pop in the toaster oven and enjoy for lunch or a snack.


Fried veggies


2 eggs, beaten

2 T milk

1 c flour

1 c cornstarch

Salt & pepper

Peanut oil, for frying



Slice the veggies of your choice (eggplant, zucchini, green tomatoes, or some of each) into 1/2” rounds. Mix the flour and cornstarch and sprinkle it with salt and pepper. In a small bowl, whisk the eggs with the milk.

Coat the sliced vegetables with the egg mixture, then the flour and cornstarch mixture, then back into the egg, and back to the flour.

In a large skillet heat the peanut oil until just shimmering. Place the slices in the hot oil and fry until lightly browned. Flip the vegetable slices and cook the other side until browned.

Place the cooked slices in a single layer on a plate or baking dish covered with paper towels.


This is my all time favorite remoulade recipe to serve with fried veggies:



The heat of summer came so late and didn’t stay for long, as a result we have a ton of green tomatoes available. If you’ve never tried them before, you are in for a treat! Besides the southern favorite, fried green tomatoes, they’re also excellent in chutney, salsa, relish, pickled or even made into jam. Here’s one great recipe to get you started. Happy eating!

NOTE: This is one of those recipes that is so easy to adjust and adapt to personal preferences. Have fun with it! ~Recipe from Check it out for the story behind this salsa!

3 – 4 Green Tomatoes (chopped finely)
2 – 3 Peppers (a variety of colors and ‘heats’ also depends on preference, chopped finely)
1/2 medium Red Onion (chopped finely)
2 – 3 Cloves Garlic (crushed)
1 T. Cilantro (chopped)
1 T. Parsley (chopped)
1 Lime (juice)
1/4 C. Ume Plum Vinegar
Salt & Ground Pepper to taste
Agave or Stevia to taste

If it is possible to mix all the ingredients and let it sit for at least a 1/2 hour before serving, all the wonderful flavors marinate and blend nicely.

February 2018
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