Goat Binder

Eggplant Crisp

This year we are growing a beautiful little variety of eggplant called Ping Tung. It’s a long, skinny, light purple eggplant with a lovely taste and texture. Each of the plants is very prolific and we often find ourselves with an entire crisper drawer full of these little purple vegetables. Eggplant is very versatile in recipes because it soaks up the flavors and spices in the dish, so when my kids started to ask for a homemade dessert I started to think about what I could make. Apple Crisp is a family favorite in our house, but since apples aren’t quite in season, we don’t have a lot of them hanging around just yet, but I do have all those little purple eggplant. And since eggplant gets rather soft when cooked, I thought I’d give Eggplant Crisp a try. The following is the recipe I came up with, and I have to say my kids are now begging for it all the time!

eggplant collage

Eggplant Crisp:

You will need the following:

For the Filling:
15 Ping Tung* Eggplant
2 T flour
2 T sugar
2 tsp cinnamon
1 T lemon juice
1/8 cup water (or apple juice)
For the Topping:
1 cup rolled oats
1/2 cup butter
1/2 cup flour
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup chopped walnuts (optional)

Instructions:

  • Peel your eggplant and slice very thin. *You can use any variety of eggplant you have on hand, but if they are larger variety such as Black Egg, then quarter before slicing for smaller pieces.
  • Toss eggplant with water and lemon juice.
  • Add flour, cinnamon, and sugar and toss to coat
  • Place the eggplant mixture into a greased 9 x 13 pan.
  • In a large bowl, cut the butter into the flour.
  • Add the oats, brown sugar and walnuts and stir briefly to combine.
  • Sprinkle the crumb mixture on top of the eggplant
  • Bake at 350 for approximately 30 minutes or until the eggplant is very soft. Allow to cool before eating.

 

Eggplant Crisp
Author: 
 
Ingredients
  • For the Filling:
  • 15 Ping Tung* Eggplant
  • 2 T flour
  • 2 T sugar
  • 2 tsp cinnamon
  • 1 T lemon juice
  • ⅛ cup water (or apple juice)
  • For the Topping:
  • 1 cup rolled oats
  • ½ cup butter
  • ½ cup flour
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • ½ cup chopped walnuts (optional)
Instructions
  1. Peel your eggplant and slice very thin. *You can use any variety of eggplant you have on hand, but if they are larger variety such as Black Egg, then quarter before slicing for smaller pieces.
  2. Toss eggplant with water and lemon juice.
  3. Add flour, cinnamon, and sugar and toss to coat
  4. Place the eggplant mixture into a greased 9 x 13 pan.
  5. In a large bowl, cut the butter into the flour.
  6. Add the oats, brown sugar and walnuts and stir briefly to combine.
  7. Sprinkle the crumb mixture on top of the eggplant
  8. Bake at 350 for approximately 30 minutes or until the eggplant is very soft. Allow to cool before eating.

 

If you have excess eggplant and are in the mood for something a little sweet, I hope you will give this a try and let me know what you think! And if you are looking to add eggplant to your garden in the future, Baker Creek Heirloom Seed Company has an amazing assortment of eggplant varieties– including the Ping Tung I used in this recipe.

 

© 2013 – 2016, Sarah R Toney. All rights reserved.

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