Hi, Kiwi-master🤝🏻 eggplants are georgeous in pickled form, as "greek manzany" grab)) : you boil them 6-8min, cut them as envelopes, dehydrate some time by putting burden pressure. Then stuff with fresh carrots cut in straws, fresh garlic and fresh herbs ;- ). The brine alike tomatoes 2) As second variant you cut them round and roast till they are brown. Then put some fresh sour cream and tip of crushed garlic and, finally, you cover them by slice of fresh tomato ))) salt & black pepper to your taste 🤝
I love to pan fry with a bit of good olive oil and a little salt Also great to stuff with some meat bolognase sauce and a bit of Parmesan on top and grill
What a beaut video. Thanks for putting all of your hard work into 20 minutes. I'm like you, I can't stand eggplant. Perhaps you could smother them in chillies to mask the flavour..?
I never liked eggplant until I had it at a Chinese takeaway, cooked well with garlic and a little soy. But my tip for at home is cook it for at least twice a long as you think you should. I can't stand the texture of it still has any bite to it. You might like to wrap it in tin foil whole and pop it in the oven for 40 mins. The insides come out almost like a dip.
Eggplant, known as aubergine outside of America and as I can gather, NZ 😀The eggplant variety actually looks like an egg because it's white and in the shape of an egg, which most aubergines are not! A great vegetable in the Mediterranean cuisine, and absolutely delicious. If I may give you my favourite recipe (I'm a retired chef from the South of France) : cut the aubergines in thick slices (one centimeter), salt them both sides and let them get rid of their water for an hour, dry the slices on paper towel, then fry them in a pan both sides in olive oil, leave them to cool and then make little burgers with one slice bottom, then a slice of fresh goat's cheese, a slice of tomato, half a basil leaf and another slice of aubergine on top. Put all these on a plate, with a drizzle of olive oil and pepper. It's fantastic
5 to 6 minutes each side? Nah! That would be completely burned and enedible. You don't want them to be burned, just fried until golden, they must be soft and tender in the middle. You can turn them a few times so that you get the right colour.
@@ziggybender9125 Interesting conversation. I just checked the video you were referring to. I can imagine the bitterness of the produce when fried as black as he does. A matter of taste perhaps? Try it my way, you'll see 😀
@@patrickdemarcevolThere's no other vegetable or meat suggested to cook this way with. With specifically Eggplant it doesn't get a bitter burned taste, rather a caramelized taste that gives a lot more depth to the flavor while the middle remains nice soft texture. It would only take you a few extra minutes to just try it for yourself next time. Sonny in that video has high end restaurant experience, I wouldn't knock it till you rock it.
I enjoyed this type of format very much. My favorite way to prepare eggplant - specifically the slim type - is to boil them first. I prefer to peel them first but some do it after boiling. (Leave the stems on) After they have cooled flatten them gently with a fork. Dip them into some beaten eggs and cook them in a pan. I like to flavor some olive oil with scallions before cooking the eggplant. I’ve also cooked them in a little coconut oil.
For eggplants, I think the biggest mistake people make is not cooking them enough and they end up a bit rubbery and stink. You need to REALLY cook them down to unlock the sweetness. My favourite (easy) method is to grill them on the barbie. Cut them lengthways about 2-3 Cm in thickness. Salt them and let sit for a half hour. No oil yet! Just salt and time. Then lay them on a very hot well oiled grill Cook them until they are what I call 'golden black'. Thick black grill marks and deep golden brown in between. You won't overcook them as quckly as you think so don't hold back on colouring them, this is what makes them sweet, a bit like caramelising an onion. When you're happy with the colour, set aside and let them cool for a few minutes. Then generously drizzle your best extra virgin olive oil all over them. Grind some pepper over them, chuck some chopped parsley over them, and you're done. This also goes great with other herbs, olives, capers, tomatoes, garlic, etc.
My dad has always loved growing chilies but has never quite been able to nail down the best methods for keeping them going and getting decent yields. A video on your reapers and such would be a great help. Love your work Kalem! Thank you for continuing to inspire so many of us to pick up a trowel and get our thumbs green!
I'm always impressed when you show off your garden, and your exotic plants you grow and eat. It's Very inspiring! Thanks for sharing your hard work to the world man❤
I love this type of video. Watching you gather, taste and talk about the different foods was glorious. Also, I got to hear about a lot of foods that I have never heard of.
Sorry for being a bit late, but eggplants are amazing & a staple of middle eastern cuisine! If you love fermented foods, I highly recommend syrian Makdus! It’s basically boiled eggplants that you stuff with a mixture of crushed walnuts, peppers (usually chilli peppers but you can use bell peppers if you don’t like spice) & garlic, then you drown everything in olive oil & let ot ferment for at least a week & then you have the best breakfast food food ever on a summer morning! (As long as you’re ok with the garlic smell 😅) It’s definitely one of the most laborous recipes & you need to make it in bulk for it to be worth the effort, but I’d say it’s worth it 😁. But yeah! Hope you like it if you try it! (Also please look up a proper recipe because I’ve overlooked many steps)
Absolutely Yes!! Can't wait for the tamarillo video as well. I've got 18 little trees I grew from one store bought fruit. I've been giving a few to my neighbors as gifts ... Also an update on the white sapotes would be awesome.. Howdy from Texas 🤠
Always a Highlight when I see your videos pop-up, I love how you grow things but don't actually like eating them....Keep doing what you are doing, it bring enjoyment to loads (100% defo me).
Love these videos of yours. I like to stay with you on your jorney building your garden and food forest. Great to see you now reaping the rewards. Looking good. 👍
Awesome what kind of plants you grew in your garden! Like your other videos it's a nice inspiration 😊 Also i had a good laugh at 6:00 My mind is ruined by the internet.😂
Eggplants are awesome. Its very easy to grow and usually i pop them in the oven (or on the grill) sometimes with garlic until its deflated and mushi, when its colds you can peel it and mash it add thini ,lemon, salt and pepper . Its kind of a spread/salad . Also just fried Eggplant is awesome as a topping to a pita .
My two favorite eggplant dishes are eggplant parmigiana and a dish I've only ever found in one asian restaurant (beef, eggplant in a beef and garlic sauce with indescribable comples flavor) so no recipe for that one. Eggplant parmigiana: Slice eggplant 1-1.5 cm medallions (skin on is fine, especially for thin-skinned white variety like yours). Drop in salted boiling water for about 1 minute *at most*, drain and lay on rack to dry. Dredge in a mixture of all-purpose flour, garlic powder, and white peoper, dip in egg, dredge in mix (half and half) flour and bread crumbs. Fry to golden brown (deep fry or pan, either works). Put back on rack, sprinkle with grated parmigiano (can also use some mozzarella with), put rack in 150 C oven just until cheese melts/starts to change color. Lay on top of sauced pasta, cheese side up. If you don't add meat to sauce most vegetarians can eat, and cheese substitute will please even vegans.
I make Eggplant Parmesan. My family loves it❣️ The secret is to slice the eggplant, sprinkle it with salt, and wait a few hours in the fridge. I let mine set overnight. It draws the bitterness out and makes a much more flavorful product.👍
Here is the recipe of a traditional Romanian eggplant salad that I like a lot. (chat gpt helped me translate and format it, but I checked it to be sure and it's accurate). **Ingredients:** - 3-4 large eggplants - 3-4 tablespoons of mayonnaise - 2-3 cloves of garlic, minced - 2 tablespoons of extra virgin olive oil - Juice from 1/2 lemon or to taste - Salt and freshly ground black pepper, to taste - Optional: a few sprigs of finely chopped parsley for garnish **Instructions:** 1. Wash the eggplants and pat them dry. 2. Preheat your grill or oven to medium-high heat. 3. Cut the eggplants in half lengthwise. 4. If using a grill, place the eggplant halves directly on the grill grates, cut side up. Grill for about 15-20 minutes, or until the skin is charred and the flesh is soft, turning occasionally for even cooking. 5. If using an oven, preheat it to 400°F (200°C). Place the eggplant halves, cut side down, on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the skin is wrinkled and the flesh is tender. 6. Once cooked, remove the eggplants from the grill or oven and let them cool slightly. 7. Using a spoon, scoop out the softened flesh from the eggplant skins and transfer it to a mixing bowl. 8. Mash the eggplant flesh with a fork or potato masher until it reaches your desired consistency. 9. Add the minced garlic, mayonnaise, olive oil, and lemon juice to the mashed eggplant. Mix well to combine. 10. Season the salad with salt and pepper to taste. 11. Let the eggplant salad rest for at least 30 minutes before serving to allow the flavors to meld together. 12. Optional: Garnish with finely chopped parsley before serving.
Make baba ghanoush with the eggplant. Also grill slices for a veggie burger. And season slices with salt pepper and your favorite curry blend and shallow pan fry. I love eggplant.
Wow! I'm not sure if I'm feeling amazed, proud or just envious of your garden... Probably it's the third option, I could live under a fig tree. Don't know how you manage to preserve such an amount of produce, it's so beautiful! And such a variety... Well, some points of comment. Obviosuly, a video about your chillies is a must, I love chillies, I have quite a selection of (dried) chillies and love them all, a month ago I was in Mexico and you can imagine I tried to feel the heat... About the eggplants I'm answering in your pinned comment. I'll also be waiting for a video about ashwagandha, I had never seen the plant... but I take it as a supplement everyday (what can I say...). And I'm curious to know how you're preparing Fall and Winter, what are you trying to plant and get for the next seasons? Tomorrow I'm going to Portugal and green leaves (collard greens, kale-style crops are very popular over there, 'caldo verde' is a must and I love it)... or even more cardoon/artichokes? Don't know... you have such a blessed place to grow stuff and you're so dedicated to it... uf! Yeah, definitely it's envy what I feel. ;) All the best and thanks a lot for the video.
What I would do or anyone in Bengali families do is tempura battered eggplant you can season them in various way with tandoori spice or curry infused battered eggplant or you can sauté them with onions in oil, turmeric, cook them, then put coriander at the end and have them with rice, trust me, you'll be surprised... I hope this helps hun and thank you for showing us your videos they are great to binge watch 😊😬
Eggplant Parmigiana, grilled on BBQ, in a Pasta sauce, an Italian friend would make a dish with fried eggplant patties covered in Passata and baked in oven, delicious and tasted just like meat.
Georgia (the country, not the US State) has a whole thing with Eggplants in their traditional cooking. eggplant rolls, salad etc. theres also a greek Eggplant dip that i personally love. i think most people struggle with eggplant texture most of all and those dishes lean into that but also make it less weird.
Yes please to the chilli video - you inspire me to try different things up here closer to Auckland :) Very envious of that red fig, must find someone growing it up here. I've ended up with brown turkey ones, despite buying what I thought was a lime green one with a bright red interior - sure enough, brown turkey again. Cuttings is the way to go!
Kalem ... do you have a roadside stand? Seems you have so much produce at times, you must sell some at local markets or give away to family and friends? Fresh produce and a great variety!
Today I boiled beetroot I bought from the local farm shop. I made a mixed salad with ither veg, coleslaw, and boiled quail eggs (also from farm). I'll grow beetroot next year.
Hey Caleb, awesome vid, first time I tried eggplant was like a lil burger. Slice in rounds, fry until soft, maybe search up how long to cook for. So these are like the bun with cheese and tomato in the middle. Sprinkle with salt. Very tasty
🍆 eggplant suggestions anyone? 😅
I know people who dont like eggplant try 'Tortang Talong' and loved it, so maybe you can try that
Hi, Kiwi-master🤝🏻 eggplants are georgeous in pickled form, as "greek manzany" grab)) : you boil them 6-8min, cut them as envelopes, dehydrate some time by putting burden pressure. Then stuff with fresh carrots cut in straws, fresh garlic and fresh herbs ;- ). The brine alike tomatoes 2) As second variant you cut them round and roast till they are brown. Then put some fresh sour cream and tip of crushed garlic and, finally, you cover them by slice of fresh tomato ))) salt & black pepper to your taste 🤝
I love to pan fry with a bit of good olive oil and a little salt
Also great to stuff with some meat bolognase sauce and a bit of Parmesan on top and grill
What a beaut video. Thanks for putting all of your hard work into 20 minutes. I'm like you, I can't stand eggplant. Perhaps you could smother them in chillies to mask the flavour..?
I never liked eggplant until I had it at a Chinese takeaway, cooked well with garlic and a little soy. But my tip for at home is cook it for at least twice a long as you think you should. I can't stand the texture of it still has any bite to it. You might like to wrap it in tin foil whole and pop it in the oven for 40 mins. The insides come out almost like a dip.
Honestly mate, you don’t need to ask if we want to see a video on something, a video on everything all the time would be brilliant!
Eggplant, known as aubergine outside of America and as I can gather, NZ 😀The eggplant variety actually looks like an egg because it's white and in the shape of an egg, which most aubergines are not! A great vegetable in the Mediterranean cuisine, and absolutely delicious. If I may give you my favourite recipe (I'm a retired chef from the South of France) : cut the aubergines in thick slices (one centimeter), salt them both sides and let them get rid of their water for an hour, dry the slices on paper towel, then fry them in a pan both sides in olive oil, leave them to cool and then make little burgers with one slice bottom, then a slice of fresh goat's cheese, a slice of tomato, half a basil leaf and another slice of aubergine on top. Put all these on a plate, with a drizzle of olive oil and pepper. It's fantastic
This right here is the way. He left out one important part though, you want to fry both sides to be dark which takes maybe 5-6 min a side.
5 to 6 minutes each side? Nah! That would be completely burned and enedible. You don't want them to be burned, just fried until golden, they must be soft and tender in the middle. You can turn them a few times so that you get the right colour.
@@patrickdemarcevolNah I'm going off of ThatDudeCanCook's video on it. I've tried it his way and with less color and his way is better tasting.
@@ziggybender9125 Interesting conversation. I just checked the video you were referring to. I can imagine the bitterness of the produce when fried as black as he does. A matter of taste perhaps? Try it my way, you'll see 😀
@@patrickdemarcevolThere's no other vegetable or meat suggested to cook this way with. With specifically Eggplant it doesn't get a bitter burned taste, rather a caramelized taste that gives a lot more depth to the flavor while the middle remains nice soft texture. It would only take you a few extra minutes to just try it for yourself next time. Sonny in that video has high end restaurant experience, I wouldn't knock it till you rock it.
That was the fastest 20 minutes ever. Great to hear from you Kalem ❤
There's something so satisfying about eating food you've grown yourself!
I really enjoy this kind of video where you show us everything you’ve grown and what is your final result.
You Inspire Me to start a bit of gardening once I'm older and can have a little soil for myself! Love from Germany
More videos like these please. Thoroughly enjoyed. Watching from Jamaica 🇯🇲 😊.
This was every bit as agriculturally inspiring as Bob Ross was to the artistic. THANK YOU!! Keep them coming!!!!
Living the dream mate. Cooking and growing food in own beautiful garden❤
Yes please continue to do these videos it was fun to see all the different food you grow
Yes to more videos going around the garden
I never understood why italians call tomatoes "golden apples" but if they were orange when introduced it makes sense.
Yeah I'd love to see you taste test your peppers!
We totally need more videos from you! ✨🌿 Amazing harvest! And your garden is stunning! I wish someday I can visit New Zealand and your garden 🏡
Beryl Shereshewsky has a great video on different eggplant dishes, highly recommend!
I enjoyed this type of format very much.
My favorite way to prepare eggplant - specifically the slim type - is to boil them first. I prefer to peel them first but some do it after boiling. (Leave the stems on) After they have cooled flatten them gently with a fork. Dip them into some beaten eggs and cook them in a pan. I like to flavor some olive oil with scallions before cooking the eggplant. I’ve also cooked them in a little coconut oil.
This is my favorite channel to live vicariously through for all the fun things I cant grow in my zone and garden asthetics in general.
It is so much fun to watch! I was drooling for entire time!!!🤤
Beautiful garden.
Loved this harvest and tasting video👍❤
For eggplants, I think the biggest mistake people make is not cooking them enough and they end up a bit rubbery and stink. You need to REALLY cook them down to unlock the sweetness.
My favourite (easy) method is to grill them on the barbie. Cut them lengthways about 2-3 Cm in thickness. Salt them and let sit for a half hour. No oil yet! Just salt and time. Then lay them on a very hot well oiled grill Cook them until they are what I call 'golden black'. Thick black grill marks and deep golden brown in between. You won't overcook them as quckly as you think so don't hold back on colouring them, this is what makes them sweet, a bit like caramelising an onion. When you're happy with the colour, set aside and let them cool for a few minutes. Then generously drizzle your best extra virgin olive oil all over them. Grind some pepper over them, chuck some chopped parsley over them, and you're done.
This also goes great with other herbs, olives, capers, tomatoes, garlic, etc.
Awesome to see your harvest, Calem! We are just starting seeds here in Canada, so it's quite inspirational to see the bounty you've had.
This is life❤
Roasted eggplants are yummy. In the Caribbean we peel the skin, curry them, mash them and eat it with rice.
Love your channel and kind natural tone. Wish you would do more videos regularly. Great job.
Nice to see. I like garden tours. See many nice vegatables an fruit that you dont always find in shops
Wow, absolutely incredible, Kalem! I can't wait for this season. All the fruit trees are starting to bloom here, so it won't be long 🙌
Wow so many fruits and veggies! Great content.
My dad has always loved growing chilies but has never quite been able to nail down the best methods for keeping them going and getting decent yields. A video on your reapers and such would be a great help.
Love your work Kalem! Thank you for continuing to inspire so many of us to pick up a trowel and get our thumbs green!
Love these harvest videos!
I'm always impressed when you show off your garden, and your exotic plants you grow and eat. It's Very inspiring! Thanks for sharing your hard work to the world man❤
Omg Littlefoot munching the tree star 😂🥹
I enjoy watching all of your videos. Your presentation is clear and straightforward and communicates your enthusiasm. Always a pleasure.
I love this type of video. Watching you gather, taste and talk about the different foods was glorious. Also, I got to hear about a lot of foods that I have never heard of.
Sorry for being a bit late, but eggplants are amazing & a staple of middle eastern cuisine! If you love fermented foods, I highly recommend syrian Makdus!
It’s basically boiled eggplants that you stuff with a mixture of crushed walnuts, peppers (usually chilli peppers but you can use bell peppers if you don’t like spice) & garlic, then you drown everything in olive oil & let ot ferment for at least a week & then you have the best breakfast food food ever on a summer morning! (As long as you’re ok with the garlic smell 😅)
It’s definitely one of the most laborous recipes & you need to make it in bulk for it to be worth the effort, but I’d say it’s worth it 😁. But yeah! Hope you like it if you try it! (Also please look up a proper recipe because I’ve overlooked many steps)
Beautiful harvest❤
everything just looks sooooo good!
Love ashwaganda plant and all the different fruit and veggies you grow. NZ looks so beautiful!
💚 im really keen to see your garden continue to develop 💚
Really fascinating, thank you!
How Awsome, I have never seen most of those fruits before. I just love growing too . But you have fruits that I never heard of. Wow really nice. 👍
Love your garden and the videos about it!
Absolutely Yes!! Can't wait for the tamarillo video as well. I've got 18 little trees I grew from one store bought fruit. I've been giving a few to my neighbors as gifts ... Also an update on the white sapotes would be awesome.. Howdy from Texas 🤠
I second all of this!
Amazing harvest.
the fruits the vegetables and the place and the climate all were perfect PERFECT for a person like me keep it up bro
Thank you, so inspiring watching you harvest your produce! 😍
Wow Rosella jam is beautiful
Always love your videos! I found the tomato tree to be of particular interest along with those gorgeous peaches! Def liked this style of video! Cheers
Always a Highlight when I see your videos pop-up, I love how you grow things but don't actually like eating them....Keep doing what you are doing, it bring enjoyment to loads (100% defo me).
Love it! My mouth was watering! You have a fantastic garden 💞
Love these videos of yours. I like to stay with you on your jorney building your garden and food forest. Great to see you now reaping the rewards. Looking good. 👍
Your best video yet!
Makes me jealous to see all your fruits and vegetables! I try so hard to get stuff growing in Bali. Some works, most not. Love your video.
Love your videos - i always see new varieties of fruit and veg I've never even heard of before! Very informative thank you!
I always enjoy your videos! Thank you!
Awesome what kind of plants you grew in your garden! Like your other videos it's a nice inspiration 😊
Also i had a good laugh at 6:00 My mind is ruined by the internet.😂
19:47 what a beautiful shot!!! you live in paradise
Awsome garden that´s because you add love to your labor keep up....
Yeah its great to learn all the interesting details about veges, like the stuff about the tomatoes, super cool! Keep up the good work!
Eggplants are awesome. Its very easy to grow and usually i pop them in the oven (or on the grill) sometimes with garlic until its deflated and mushi, when its colds you can peel it and mash it add thini ,lemon, salt and pepper . Its kind of a spread/salad .
Also just fried Eggplant is awesome as a topping to a pita .
My two favorite eggplant dishes are eggplant parmigiana and a dish I've only ever found in one asian restaurant (beef, eggplant in a beef and garlic sauce with indescribable comples flavor) so no recipe for that one.
Eggplant parmigiana:
Slice eggplant 1-1.5 cm medallions (skin on is fine, especially for thin-skinned white variety like yours).
Drop in salted boiling water for about 1 minute *at most*, drain and lay on rack to dry.
Dredge in a mixture of all-purpose flour, garlic powder, and white peoper, dip in egg, dredge in mix (half and half) flour and bread crumbs.
Fry to golden brown (deep fry or pan, either works).
Put back on rack, sprinkle with grated parmigiano (can also use some mozzarella with), put rack in 150 C oven just until cheese melts/starts to change color.
Lay on top of sauced pasta, cheese side up.
If you don't add meat to sauce most vegetarians can eat, and cheese substitute will please even vegans.
BABAGANOUSH! the most delicious and least eggplanty eggplant dip you can make.
Baba gannoush , amazing dish to use and appreciate egg plant
What an amazing paradise! Awesome work!!❤
You can make very good soup with Roselle leaves. Put some dried fish, water, salt, chilli and boil for like 20-30 mins. It tastes good.
I make Eggplant Parmesan. My family loves it❣️
The secret is to slice the eggplant, sprinkle it with salt, and wait a few hours in the fridge. I let mine set overnight. It draws the bitterness out and makes a much more flavorful product.👍
I love your videos. They are so relaxing and informative, makes me wanna try so many different types of fruit and vegetables.
Please make more of these, maybe with a walk-around tour!
Absolutely awesome! Abit of climate envy coming from Murihiku Southland! Just yum!
More of this! So cool
What a great video, thanks so much! More like this please!
Inspiring stuff. Can’t wait to find my own space and do some stuff
I let the fig a lot longer on the tree until they got a jammy texture, the best figs you will ever eat
Here is the recipe of a traditional Romanian eggplant salad that I like a lot. (chat gpt helped me translate and format it, but I checked it to be sure and it's accurate).
**Ingredients:**
- 3-4 large eggplants
- 3-4 tablespoons of mayonnaise
- 2-3 cloves of garlic, minced
- 2 tablespoons of extra virgin olive oil
- Juice from 1/2 lemon or to taste
- Salt and freshly ground black pepper, to taste
- Optional: a few sprigs of finely chopped parsley for garnish
**Instructions:**
1. Wash the eggplants and pat them dry.
2. Preheat your grill or oven to medium-high heat.
3. Cut the eggplants in half lengthwise.
4. If using a grill, place the eggplant halves directly on the grill grates, cut side up. Grill for about 15-20 minutes, or until the skin is charred and the flesh is soft, turning occasionally for even cooking.
5. If using an oven, preheat it to 400°F (200°C). Place the eggplant halves, cut side down, on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the skin is wrinkled and the flesh is tender.
6. Once cooked, remove the eggplants from the grill or oven and let them cool slightly.
7. Using a spoon, scoop out the softened flesh from the eggplant skins and transfer it to a mixing bowl.
8. Mash the eggplant flesh with a fork or potato masher until it reaches your desired consistency.
9. Add the minced garlic, mayonnaise, olive oil, and lemon juice to the mashed eggplant. Mix well to combine.
10. Season the salad with salt and pepper to taste.
11. Let the eggplant salad rest for at least 30 minutes before serving to allow the flavors to meld together.
12. Optional: Garnish with finely chopped parsley before serving.
I looove eggplant Parmesan, great way to cook them
A great video - please do more of them!
Whoa! Thanks for reminding me that it's time to start my watermelon seeds!
For your glut of egg plant, try moussaka, traditional or vegetarian, also try making Brinjal pickle, it takes Aubergine to another level!
Make baba ghanoush with the eggplant. Also grill slices for a veggie burger. And season slices with salt pepper and your favorite curry blend and shallow pan fry. I love eggplant.
Wow! I'm not sure if I'm feeling amazed, proud or just envious of your garden... Probably it's the third option, I could live under a fig tree. Don't know how you manage to preserve such an amount of produce, it's so beautiful! And such a variety... Well, some points of comment. Obviosuly, a video about your chillies is a must, I love chillies, I have quite a selection of (dried) chillies and love them all, a month ago I was in Mexico and you can imagine I tried to feel the heat... About the eggplants I'm answering in your pinned comment. I'll also be waiting for a video about ashwagandha, I had never seen the plant... but I take it as a supplement everyday (what can I say...). And I'm curious to know how you're preparing Fall and Winter, what are you trying to plant and get for the next seasons? Tomorrow I'm going to Portugal and green leaves (collard greens, kale-style crops are very popular over there, 'caldo verde' is a must and I love it)... or even more cardoon/artichokes? Don't know... you have such a blessed place to grow stuff and you're so dedicated to it... uf! Yeah, definitely it's envy what I feel. ;) All the best and thanks a lot for the video.
Wondrful thank you
fresh basil, tomatoes, peppers...mmmm
love seeing this type of video!!! 🙂
great video mate, definitely keen for more garden tour/foraging videos
These kind of videos are cool too.
What I would do or anyone in Bengali families do is tempura battered eggplant you can season them in various way with tandoori spice or curry infused battered eggplant or you can sauté them with onions in oil, turmeric, cook them, then put coriander at the end and have them with rice, trust me, you'll be surprised... I hope this helps hun and thank you for showing us your videos they are great to binge watch 😊😬
Thanks for the idea! Sounds yum
Eggplant Parmigiana, grilled on BBQ, in a Pasta sauce, an Italian friend would make a dish with fried eggplant patties covered in Passata and baked in oven, delicious and tasted just like meat.
Love it
I think the black skinned red inside looks like brunoro black my favourite 😊
Georgia (the country, not the US State) has a whole thing with Eggplants in their traditional cooking. eggplant rolls, salad etc. theres also a greek Eggplant dip that i personally love. i think most people struggle with eggplant texture most of all and those dishes lean into that but also make it less weird.
Loved the video waiting for many more like these😊
Absolutly love it!❤
I'd love to hear about the chilli recipies u use reapers and other super hot chillies in.
I love harpest vids
Im a big fan of slicing up eggplant and then sauteing them with olive oil, salt, and cajun spice. Its weird, I know, but hey its pretty good.
Yes please to the chilli video - you inspire me to try different things up here closer to Auckland :) Very envious of that red fig, must find someone growing it up here. I've ended up with brown turkey ones, despite buying what I thought was a lime green one with a bright red interior - sure enough, brown turkey again. Cuttings is the way to go!
Kalem ... do you have a roadside stand? Seems you have so much produce at times, you must sell some at local markets or give away to family and friends? Fresh produce and a great variety!
Not currently but I share with neighbours and family :)
Really liked this video ❤️
Today I boiled beetroot I bought from the local farm shop. I made a mixed salad with ither veg, coleslaw, and boiled quail eggs (also from farm).
I'll grow beetroot next year.
Hey Caleb, awesome vid, first time I tried eggplant was like a lil burger. Slice in rounds, fry until soft, maybe search up how long to cook for. So these are like the bun with cheese and tomato in the middle. Sprinkle with salt. Very tasty