I'm still on the path of trying to find the chicken that lays the golden egg. In the meantime however, my friend Barbara has found the egg that sprouts flowers. It's called an Egg Plant -- well of course it is!
The Egg Plant is produced by a garden accessory company with the venomous name of Cobra. (What were they thinking of with that company name?) It's a cute little ceramic egg that contains soil and pre-planted flower seeds. You crack the ceramic shell with a spoon to expose the dirt and seeds. The seeds should sprout in 7 to 10 days.
The instructions are taped onto the bottom of the egg under the plastic wrapping. My favorite is step #1. It tells you to place the plastic-wrapped egg on a counter and tap it with a spoon. Uh......but you have to unwrap the egg to get the instructions!
Well, I improvised and wrapped it back up in Glad Wrap. It's a good thing because ceramic chips and dirt went everywhere. I only hope my flower seeds weren't in the dirt that spilled when I cracked the egg. I guess I'll know in a week.
Now that I've brought up Egg Plants, it seems I should provide a recipe using real eggplants. Enjoy!
Grilled Eggplant with Feta Cheese, Tomatoes and Basil
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Grilled eggplant has a wonderful smoky quality to it. This versatile dish can be served as an appetizer, a vegetarian main course or as a side dish to chicken or pork. It can even be used as a sandwich filling for pita bread.
3 large garlic cloves, minced
1 small eggplant, unpeeled, sliced 1/2-inch thick
extra-virgin olive oil
coarse sea salt
freshly ground pepper
3/4 cup crumbled feta cheese
1 cup grape tomatoes, halved
1/4 cup coarsely chopped fresh basil
Heat the grill. Rub the garlic over the eggplant slices then brush the eggplant with olive oil. Grill the eggplant over medium to medium-low heat 5 to 10 minutes or until slightly charred and tender when pierced with a fork, turning once.
Place the eggplant slices on a large platter and drizzle with additional olive oil. Squeeze the lemon half over the eggplant slices and season to taste with salt and pepper. Scatter the cheese and tomatoes over the eggplant and top with basil.
Serves 4 to 6