Category Archives: Eggplant

Grilled Vegetable Sandwich

This is a quick meal idea that is as easy as it sounds.  If you need directions you could use THIS recipe.  We used eggplant, green peppers, and onions from the share this week, but you could substitute or add any number of vegetables.  This was topped of with a little pesto (from u-pick basil), and thinly sliced cheese.  And VOILA!

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CSA Share: Week 10 and mid-summer recipe ideas

This Friday marks the beginning of the 10th week of produce shares at the farm.  Your share will  likely include the following.

Potatoes, tomatoes, sweet peppers, tomatillos, Chinese cabbage, eggplant and hot peppers.

U-pick-

Flowers, herbs, cherry tomatoes, green and wax beans.

We are anticipating that some of you may not be that familiar with utilizing tomatillos, and/or eggplant that regularly.  I will be posting links to some great recipes below.

RECIPE IDEAS-

Tomatillo– Learn more about this wonderful “little tomato“, which is the literal translation for tomatillo.  You are probably most familiar with it in the form it is most often  served, as salsa verde , with a side of chips.  We here at Sandbrook Meadow like to live a little on the wild side of life, so when we are given tomatillos we like to think a little outside of the box.  We hope you try some of the following recipes.  We have tried some, but not all of them…let us know your favorite, or a new one we don’t even know about!

Eggplant– Or “Aubergine” as I knew it growing up…Is native to India and generally falls in the “love it or leave it” family.  We choose to love it and so should you!

Baba Ganoush

Adapted from Saad Fayed

Baba Ganoush is a popular dip made from eggplant and tahini.  It has a smooth, creamy texture, and a slightly smoke taste.  It is traditionally served with pita bread (toasted or fresh), however many people like it as a chip dip with potato chips or tortilla chips

Ingredients:

  • 1 large eggplant
  • 1 clove garlic
  • 1/4 – 1/2 cup lemon juice (depending on taste)
  • 1/4 tablespoons tahini
  • 1 teaspoon salt
  • 3 teaspoons olive oil
  • Garnish
  • 2 teaspoons olive oil
  • 2 Tablespoon chopped fresh flat-leaf parsley

Preparation:

Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!