E Is For Eggplant

E is for eggplant, and a great little snack or even a starter.

Steps for cooking eggplant:

Cut your eggplant (also called aubergine) into slices about a quarter inch thick.
On a plate sprinkle salt and pepper into a thick layer of flour and lightly stir around.
In a bowl beat an egg and a little milk.
Now heat a little oil in a frying pan and while that heats up take your first slice of eggplant and dip it in the egg mix, then coat it both sides in the flour mix, do this with enough pieces to fill the pan then fry on both sides until golden brown.
It is really tasty. I use rough sea salt and crushed black peppercorns in the flour.
Pertinent to this time of year, E is also for Easter Eggs! Who can resist them, wonderful chocolate confectionary adorned in pretty packages, and sometimes filled with…more chocolate!
My mum’s favourite ‘E’ is an eclair, and choux pastry tube filled with cream and toped with chocolate.

‘E’s’ not associated with food and eating include:

Edinburgh Fog, not that dense mist over the Forth of Firth but a vanilla flavoured pudding made with whipped cream, vanilla sugar, ratafia biscuits and almonds,
eider duck, better known for the fine downy feathers used to stuff duvets, but this duck’s eggs are considered a delicacy,
Essex, a well known county in the south of England, but in Elizabethan times it was also a cheese. The marshlands of Eastern Essex are the only areas in Essex recorded as producing this cheese, which comes from sheeps milk. Although Essex Cheese was held in high renown the remainder of the cheese makers in the county were making their cheese from cows milk.

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