Slice Black Beauty aubergines, eggplants, horizontally. Center cuts in 1/2” thick tenderloins, end cuts 3/4”. Soak in salted water to remove bitterness. Trim peels. Peels are saved to make a great egg plant chutney, see my recipe link. You will have sixteen tenderloins. I crust and bake all of them at once, makes 16 dinners. Freezes and reheats well.

Make poutine gravy. Brown chopped fresh mushrooms and flour in butter, add water and mushroom bouillion cube, boil till dissolved, add corn starch to thicken, keep warm. One half cup covers tenderloins and french fries. Serve other half cup of poutine in glass for dipping.

Scrub unpeeled potatoes and hand cut into 1/2” french fries, soak standing up in measuring cup in water, no salt, to remove starch, about 30 minutes. Starch will sink to the bottom of the measuring glass.

Wash butterleaf lettuce and top with slices of tomato, red sweet pepper, red onion, brown mushroom, avocado, build summer garden salad on large salad plates. Avocado pit goes to windowsill planter pot or is crushed to make tea. Serve salad with Habanero hot pepper sauce and wedges of lime.

Slice Black Beauty aubergines, Soak in salted water. Peel, season with pepper, garlic and red paprika powder, then bread by dipping in beaten egg, then bread crumbs, then egg again, breadcrumbs again, to build a fluffy crust.

Make fresh poutine gravy when reheating aubergine tenderloins and bake fresh potato french fries. You can make sixteen full dinners from two black beauty aubergines. An eye opener, and no oil has been used. Enjoy.