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    HOME » Recipes » Savory Breakfast

    Published: Aug 31, 2014 · Modified: Jan 3, 2020· This website generates income via ads ·

    Country Gravy with Eggplant

    Jump to Recipe Print Recipe Pin Recipe

    Does your garden ever make you feel guilty? Have you ever planted one eggplant only to find yourself overwhelmed with giant purple orbs all summer long? Have you made grilled eggplant, eggplant Parmesan, eggplant lasagna, fried eggplant, eggplant fries, and ratatouille, all in the same week? If so, "Welcome to my world."

    I hate seeing anything in the garden go to waste, but I am out of fresh ideas for cooking with eggplant. Even the chickens run for their lives when they see me coming with a bowl of sliced eggplant. Oh, the guilt and shame.

    Last night I actually laid in bed thinking about what I could do with at least one of the five ripe eggplants in the garden right now. I finally gave up trying to think of a new recipe highlighting eggplant and started thinking about ways of hiding it. Thus was born, Country Gravy with Eggplant. No, not the eggplant gravy featured in Indian cuisine with curry and other exotic spices, but creamy country gravy poured over hot biscuits.

    This foolish idea was still in my head this morning, and the purple eggplants were bigger than ever, so I decided to give it a try. I substituted cooked diced eggplant for sausage in the gravy. It was divine! I ate so much straight out of the pan with a spoon I feared there would be nothing left to photograph. My new Pescatarian eating plan doesn't allow pork, but with this recipe you don't even miss it!

    Eggplantgravy copy

    Country Gravy with Eggplant

    For a vegetarian version of biscuits and gravy, substitute eggplant for the sausage. All of the flavor, with none of the pork!
    5 from 1 vote
    PRINT Pin
    Prep Time 25 mins
    Cook Time 10 mins
    Total Time 35 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 2
    Calories 304 kcal

    Equipment

    • Paper towels
    • Paring knife
    • Medium frying pan

    Ingredients
      

    • 1 medium eggplant peeled, seeded and finely diced
    • Salt
    • 1 small sweet yellow onion finely diced
    • 1 small jalapeño pepper cored, seeded and finely diced
    • 1 TBS vegetable oil
    • 2 TBS butter
    • 2 TBS flour
    • ¾ cup milk
    • ¼ cup heavy cream or half and half
    • Dash of Worcestershire sauce
    • Dash of Tabaso
    • Pinch of BBQ rub for pork
    • Salt and Pepper to taste
    • inch of dry sage

    Instructions
     

    • Peel the eggplant and cut lengthwise into slabs about ½ inch thick. Use your knife to cut around and remove most of the seeds. You can leave them if you wish. I cut most of them out, but left a few for texture. It would be hard to get them all out without wasting most of the eggplant.
    • Finely dice the eggplant and place on a triple layer of paper towels. Sprinkle generously with salt. Allow to sit at least 15 minutes to draw the water out of the eggplant.
    • Add the oil to a medium skillet on medium heat. Add the diced onion, jalapeño and eggplant. Cook, stirring frequently until cooked through and lightly browned.
    • Remove the vegetables from the pan to a small bowl and set aside.
    • Add the butter to the skillet and melt. When the butter is bubbling, sprinkle in the flour and stir constantly for about a minute to cook the flour. Don't let the roux (butter and flour) brown. Country gravy needs a white roux. Slowly pour in the milk, whisking constantly as you go to avoid lumps. Add the cream and the eggplant mixture back into the gravy and stir to combine.
    • Add the Worcestershire sauce, Tabasco, and BBQ seasoning. The BBQ seasoning gives the gravy that hint of sausage without it actually being there. You can also leave it out.
    • If the gravy is too thick, add more milk or cream. If it too thin, you can cook a bit more roux in a separate pan and add it to thicken the gravy. Avoid using cornstarch as it makes the gravy gummy.
    • The amount of salt and pepper you add is strictly up to you. If a lot of the salt drained off into the paper towels, you may need to add more. You also want to be generous with the freshly ground black pepper. Country gravy needs to be seasoned properly or it tastes like wallpaper paste. Done right, this gravy is quite tasty!
    • Serve over piping hot biscuits, right out of the oven.

    Nutrition

    Nutrition Facts
    Country Gravy with Eggplant
    Amount per Serving
    Calories
    304
    % Daily Value*
    Fat
     
    18
    g
    28
    %
    Saturated Fat
     
    11
    g
    55
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    50
    mg
    17
    %
    Sodium
     
    159
    mg
    7
    %
    Potassium
     
    794
    mg
    23
    %
    Carbohydrates
     
    30
    g
    10
    %
    Fiber
     
    8
    g
    32
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    734
    IU
    15
    %
    Vitamin C
     
    18
    mg
    22
    %
    Calcium
     
    174
    mg
    17
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword country gravy, eggplant, store bought biscuits
    Tried this recipe?Let us know how it was!
    gravyeaten

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    Comments

    1. Lea Ann (Cooking On The Ranch) says

      September 05, 2014 at 5:28 am

      I did the "community garden" thing last year and had those same guilty feelings over eggplant. Where were you when I needed you? Great idea.

      Reply
    2. Rocquie says

      September 01, 2014 at 8:12 am

      I love this. I can also relate to lying in bed thinking about food! Thanks for a fantastic idea; I can't wait to try it. --Rocquie

      Reply
      • Mary says

        September 01, 2014 at 8:18 am

        Hope you enjoy it. Thanks for visiting and commenting!

        Reply
        • Rocquie says

          September 10, 2014 at 9:13 am

          Mary, we did enjoy it. I just blogged about it and linked back to you. Thanks again! Rocquie

          Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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