RECIPE: Red Curry Chicken and Eggplant

Ingredients:

1 heaping meat silverware tablespoon red chili paste
approx 2 teaspoons curry powder
1 pack boneless, skinless chicken breast - cut into bite size pieces
1/2 large onion or 1 small onion - chopped
5 garlic cloves - minced
approx 1 inch chunk of fresh ginger- peeled and diced
1 can lite coconut milk
1 eggplant, cut into bite size pieces
juice of 1/2 lime
2 tablespoons fish sauce + 1 teaspoon fish sauce
handful of greens of your choice (optional) (I used 1 bunch arugula)

Preheat oven to 400.  Put eggplant pieces on a sprayed baking sheet and cook for about 20 minutes.

While the eggplant is cooking, heat only enough olive oil to thinly coat bottom of saute pan.  Once the oil is warm, add onions and ginger. Cook together, stirring occasionally. In about 5 minutes, add the garlic.  Stir a bit and let cook for another 1 minute. Add chunks of chicken and let sit for 1 minute. Add curry powder and stir to cover curry powder.  Chicken should be dusted with the curry powder (so use more if you need). Add curry paste and stir to make sure it is evenly distributed. Wait another minute to 90 seconds, then add 3/4 can coconut milk.

Add the eggplant.  Stir, and let simmer for a bit so the sauce thickens.  After 6 or so minutes, add the fish sauce and the lime juice.  Let simmer a bit more. If using, add the greens and remaining coconut milk to wilt (if not using greens, only use coconut milk if you want a thinner sauce).  Add about a teaspoon more fish sauce.

Serve over cauliflower rice with a lime wedge.

RECIPE: Mediterranean Stuffed Eggplant

3 medium sized eggplants

6 tablespoons olive oil

4 teaspoons kosher salt

Black pepper

2 onions, diced

1 teaspoon ground cumin

1 tablespoon ground cinnamon

1 tablespoon sweet paprika

1 lb ground meat (I used lamb, but you can also use turkey or beef here)

¼ cup pinenuts or diced almonds (I used a combo)

3 teaspoons tomato paste

2 tablespoons chopped fresh parsley

Juice from 1 lemon

⅔ cup water

Preheat oven to 425 degrees Cut eggplants in half lengthwise and score each half (the flesh).  Place eggplants in a baking dish and using 4 tablespoons olive oil, 2 teaspoons of kosher salt, and liberal black pepper, season the flesh of the eggplant halves.  Cook in the oven for 25 minutes.

While your eggplant is cooking, heat remaining 2 tablespoons olive oil in a sauce pan.  Once warm, add the onions and half of the cumin, cinnamon, and paprika. Cook until onions are translucent (about 6 minutes). Add meat, nuts, 2 teaspoons tomato paste, parsley, 1 teaspoon kosher salt, and black pepper.  Cook until meat is cooked through (about another 5-6 minutes).

Combine remaining cumin, cinnamon, and paprika with water, lemon juice, 1 teaspoon tomato paste, 1 teaspoon kosher salt, and black pepper.

Fill bottom of baking dish with the liquid.  Top eggplant halves with meat. Cover tightly with foil and cook for an hour at 375 degrees, spooning some of the sauce onto the meat once or twice during the hour.

RECIPE: Eggplant Caponata

From https://www.bonappetit.com/recipe/caponata This is a delicious and complex dish, sure to impress! Ingredients 1-2 small eggplant, cut into 1-inch pieces\ 4 Tablespoons olive oil (2T / 2T, see below) 1 large onion, chopped 1 celery stalk, chopped ¼ cup chopped green olives 2 teaspoons capers 1 large tomato, chopped 2 tablespoons red wine vinegar ½ teaspoon sugar Recipe Preheat oven to 400.  Coat eggplant with 2T olive oil, salt and pepper, and spread evenly on a baking sheet.  Roast, stirring at least once to prevent burning, in oven until brown, up to 30 minutes. Meanwhile on the stovetop, heat a large pan over medium-high heat.  Add 2T olive oil, and when oil is hot, add the onions, celery, olives and capers, salt and pepper, and cook slowly for 15 minutes.  Add ½ cup water, the sugar, and the vinegar and bring to boil then reduce to simmer until half of the liquid is gone, about 5 minutes.   Add the eggplant to the onion mixture and stir well.

RECIPE: Pasta with eggplant, sundried tomato, and goat cheese

A fun summer pasta dish that comes together quickly for a weeknight dinner!

1 eggplant

1 jar sundried tomato packed in oil

Goat cheese

1 box pasta (rigatoni is my favorite shape here)

Preheat your oven to 350 degrees.

Cut eggplant into 1-inch thick rounds and sprinkle with salt.  Let sit for 15 or so minutes… after 15 minutes, the eggplants will have sweat out some liquid.  Dry the liquid off and cut the rounds into small cubes. Place the cubes on a baking sheet and give a little spray of olive oil (if you have Pam or an expeller) or drizzle of olive oil.  Bake until golden brown, or about 20-30 minutes.

While the eggplant is baking, put the jar of sundried tomatoes, including the oil, in the food processor and pulse into a paste, adding additional olive oil if needed (I don’t usually need to add too much).

Bring a pot of well-salted water to a boil and cook pasta until al dente (2-3 minutes less than the package calls for).  Reserve pasta water!

Heat up your sundried tomato paste in a skillet, and add pasta and about ¼ to ½ cup of pasta water (to start). The pasta will finish cooking in the sauce!

Add the eggplant to the pasta and the sauce.  Finish in the bowl with dollops of goat cheese (you can also mix this in for a creamier sauce).

RECIPE: Easy Baked Zucchini and Eggplant

Ingredients:

- 1 pound Eggplant, cubed

- ½ pound Zucchini, cubed

- Olive Oil, salt and pepper

Optionally, add any or all of the below:

- ½ pound fresh tomatoes

- 1-2 cloves garlic, chopped or smashed

- 4 Tablespoons grated Parmesan cheese

- 4 Tablespoons fresh basil, chopped

- 4 Tablespoons fresh parsley, chopped

Heat oven to 350.  Cut eggplant and zucchini into 1” cubes.  (If using fresh tomatoes, cube them as well).  

Place in a large bowl, lightly cover in olive oil, salt and pepper and mix well.  (Add any of the other optional ingredients at this time. Taste a piece of zucchini to check seasoning and adjust as necessary.)

Put the veggie mix into a casserole dish and place into preheated oven.  After 20 minutes check the tenderness of the veggies, and if you want to cook longer, cover with tin foil.

RECIPE: Ratatouille

Ingredients

2 garlic cloves, minced

1 cup tomato puree. (I used Muir Glen tomato sauce)

2 Tbsp. olive oil, divided

1/2 onion, thinly sliced then cut in half. It's ok if the pieces come apart. I used a mandolin for all the vegetables, to get thin even slices.

1 small eggplant, sliced. Cut slices in half, if needed. Or you can use a smaller Italian eggplant, if available.

2 small zucchini, sliced thinly

3-4 roma tomatoes, sliced thinly.

2 small yellow squashes, sliced thinly

2 red peppers, sliced thinly. I cut my pepper in half, sliced it thinly, then used 1-4 pieces when layering.

1-2 tsp. thyme- you will sprinkle over the top

1-2 tsp. basil

salt and pepper to taste

Instructions

Preheat oven to 375 F.

Pour tomato sauce in the bottom of a round, oval or square baking dish. I used a round one to create the spiraled effect, but any type of dish would work. My dish measures 10 1/2 inches across

Add the minced garlic and one tablespoon of olive oil into the tomato sauce. Stir to blend and season with salt, pepper, and a small sprinkling of basil (approx. 1/2 tsp.)

Wash all of your vegetables, and dry thoroughly. Trim ends.

Using a mandoline, adjustable-blade slicer, or a very sharp knife cut the onion, eggplant, zucchini, yellow squash, tomatoes, and peppers approximately 1/16-inch thick.

In your palm or on your cutting board, layer your vegetables in a pattern. This was my pattern, eggplant, tomato, onion, yellow squash, red pepper, zucchini, tomato, eggplant...repeat.

Once I had a sizeable stack, I placed it on its side in my dish. The purple side of the eggplant should be up. I started on the outside of the dish and worked my way in.

Cut a piece of parchment paper to the size of your baking dish and tuck in the paper around the edges. This will help seal in steam.

Bake for 35-45 minutes.

Notes

We sometimes top with mozzarella cheese and call it dinner! You can also use a hard cheese like Parmigiano Reggiano. Spoon over cous cous, rice, or quinoa for a heartier meal.

Eggplant Parmesan

Ingredients

3-4 large Eggplant, any variety or mixed

Marinara Sauce, about 4 cups

Basil, about 20 leaves

Fresh Mozzarella Cheese, one large ball (CSA!)

Shredded Mozzarella, about 1 cup

Parmesan Cheese, about ½ cup

Olive Oil

Unbleached Flour

Italian Breadcrumbs

Salt and Pepper

Method

1. 1.      Slice Eggplant in big pieces about 1/4 inch thick. To remove bitter taste from eggplant, lie out on a baking sheet and sprinkle generously with salt. Let eggplant sit for about 10-15 minutes until small beads of water begin to appear. Rinse eggplant under cold water and pat dry.
2. 2.      Prepare flour with salt and pepper for dredging. Dredge eggplant in flour lightly.
3. 3.      In cast iron pan, fry eggplant in olive oil until browned on both sides. Set aside.
4. 4.      Prepare deep baking dish by rubbing olive oil on bottom and sides of pan. Sprinkle breadcrumbs and shake pan to coat bottom and sides.
5. 5.      Place ½ of the eggplant on top of breadcrumbs to create first layer. Place about 6-8 whole basil leaves on top of eggplant. Coat generously with marinara sauce. Place about 1/3 of fresh and shredded mozzarella and ½ Parmesan cheese on top of eggplant and basil. Repeat with second ½ of eggplant, basil leaves, marinara sauce and remaining Parmesan and mozzarella cheese.
6. 6.      Place more basil on top of cheese for decoration. 1.      Bake in 400-degree oven for about 30 minutes until bubbling. Remove from oven and let rest for 10 minutes.

For Marinara Sauce –

2 cans of whole peeled tomatoes, squeeze tomatoes with hands to break apart

1 can of crushed tomatoes

3 cloves of garlic, smashed

Parsley, about ½ cup chopped

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Heat about 2-3 tablespoons of olive oil in large pot. Place squeezed and crushed tomatoes, garlic and ½ of parsley in pot. Season with salt, pepper and crushed red pepper to taste and bring to boil. Reduce heat and cook on low for about 30 minutes. Turn off heat and let rest for 30 minutes or more. Add remaining parsley and return to boil briefly before using or serving. Note that this recipe does not use onions and, as a result, the marinara is less sweet than most other sauces. If you desire a sweeter sauce, sauté 1 finely diced medium yellow onion in olive oil prior to adding the rest of the ingredients. Basil leaves can also be added to change flavor profile. This sauce can also be made with ground beef, veal or pork. Simply pan fry about 1 pound and a half of ground meat until browned and add to sauce with tomatoes. Sauce can freeze well in Tupperware or plastic gallon bags for up to 6 months.

Alternate:

Add other vegetables – Layer thinly sliced fresh tomatoes or zucchini with eggplant. Zucchini can be dredged in flour and prepared similar to eggplant.

Add Italian Sausage – Remove sausage from casing, break up into small pieces and fry until brown. Spread sausage on top of eggplant prior to adding marinara sauce on each layer.

Bruschetta 5 Ways

Bruschetta is a general term for a classic Italian dish with endless styles and variations. We often think of Bruschetta as tomatoes on bread, but really anything put on thick, grilled bread, and even the bread itself is considered to be Bruschetta. Often eaten during the day for lunch, or as an appetizer to dinner, the fresh flavor of the vegetables and crispy bread is the most simple and fantastic way to start a meal or enjoy your summer harvest.

All Bruschetta starts with good bread. Rustic bread in big, thick slices, brushed with olive oil seasoned with salt and pepper and lightly grilled until the outside is crispy with grill marks but still soft and tender inside. Slice the bread too small, too thin, grill or bake it too long and you’ll end up with something more like a crostini and that’s not what this is all about. Rub the grilled bread with the inside of a clove of garlic, brush with a little more olive oil and you’re ready to pile on whatever. Or just eat it like that…

Tomato

Assorted Tomatoes – Dice tomatoes if you’re using big ones; halve and quarter if you are using smaller varieties

Olive Oil – A good amount, enough to coat tomatoes

Balsamic Vinegar – 1 teaspoon, optional

Yellow Onion or Shallots – Minced optional

Herbs – Chopped parsley or basil chiffonade, optional.

Salt and Pepper

Combine all ingredients and mix gently. Season to taste.

Mushroom

Assorted mushrooms – Any kind of mushrooms will do. They don’t have to be assorted but it’s nice if they are. Sliced or roughly chopped to your preference

Olive Oil or Butter for sautéing – I prefer half and half

Herbs – Chopped parsley, tarragon or thyme. You can also sauté the mushrooms with a sprig of sage and remove it when they are done

Salt and Pepper

Sauté mushrooms until brown. Remember, don’t crowd the pan!

Season to taste. If using herbs, add just before removing the mushrooms from the pan. You can skip the herbs if you don’t want to overpower the mushrooms. Add a drop of cream or a drizzle of truffle oil to bring it the next level.

Zucchini

Assorted Zucchini – Green, yellow or a combination of both, sliced thinly lengthwise.

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Herbs – Chopped parsley, optional

Rub sliced zucchini with olive oil, salt and pepper. Grill on high until zucchini has grill marks and is beginning to fall apart. Shred grilled zucchini lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Eggplant

Assorted Eggplant – Any kind will do, sliced thinly lengthwise

Olive Oil – A lot of olive oil, otherwise the eggplant will be dry

Parsley – Chopped, optional

Garlic – 1 clove through a garlic press, optional

Salt and Pepper

Rub sliced eggplant with olive oil, salt and pepper. Grill on high until eggplant has grill marks and is beginning to fall apart. Shred grilled eggplant lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Roasted Peppers

Bell Peppers – Red, yellow, orange or a combination of the three

Olive Oil

Garlic – A few cloves smashed

Parsley – Chopped, optional

Salt and Pepper

On a gas stove, place peppers directly on flame and turn until charred all over. Place charred peppers in paper bag and let steam for 5-10 minutes. Remove stem and core and rinse peppers under cold water until most, but not all, of the charred skin is removed from the flesh. Small pieces of the charred skin add to the character of the dish. Dry and slice into thing strips. Add smashed garlic cloves, salt and pepper and herbs if using. Drizzle a good amount of olive oil and mix gently until combined. If you desire to store in fridge for a longer period of time, place peppers in mason jar and cover with olive oil.

Bruschetta is great for the summer. It’s refreshing and makes a great lunch, whether you are home or going on a picnic. It’s also a great way to start a dinner or party. Having the bread grilled in a basket and the vegetables set up in bowls lets your guests make bites to their own tastes. Serve alongside thinly sliced soppressata, prosciutto and capicola rolled and stacked. Some baby arugula gives the option for a little spiciness. Don’t forget a big piece of mozzarella or burrata and a harder cheese like provolone or scamorza. A jar of pesto and some good extra virgin olive oil with a little balsamic is a nice touch. Assorted olives, stuffed hot peppers, artichoke hearts and sun-dried tomatoes round out the antipasti and make the perfect Italian lunch.

EGGPLANT TIPS: Storage, Preparation, Nutritional Info., etc

Eggplant is a member of the nightshade or potato family, which also includes tomatoes and hot peppers. Many useful medicines are derived from this family. Eggplants can be purple, green, white or striped, pear-shaped or cylindrical and the size of a golf ball to a football. They are often used as a meat substitute. Eggplant is fat free, cholesterol free, sodium free, low in calories, and a good source of dietary fiber.

Storage:

Eggplants do not store well for long periods of time. Without refrigeration, eggplants can be stored in a cool, dry place for 1 or 2 days.  If you don’t intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 - 7 days. Eggplant may also be blanched or steamed then frozen for up to six months.

Eggplants are sensitive to the ethylene gas given off by some fruits and vegetables, such as apples and potatoes, so do not store them with each other. Be careful when handling because they bruise easily.

Preparing:

Eggplant can be baked, roasted in the oven, or steamed. If baking it whole, pierce the eggplant several times with a fork to make small holes for the steam to escape. Bake at 350 degrees Fahrenheit (about 177 degrees Celsius) for 15 to 25 minutes, depending upon size. You can test for its readiness by gently inserting a knife or fork to see if it passes through easily.

A Few Quick Serving Ideas:

For homemade babaganoush, purée roasted eggplant, garlic, tahini, lemon juice and olive oil.  Or use it as a dip for vegetables or as a sandwich filling.  Mix cubed baked eggplant with grilled peppers, lentils, onions and garlic and top with balsamic vinaigrette.  Stuff miniature Japanese eggplants with a mixture of feta cheese, pine nuts and roasted peppers.  Add eggplant to your next Indian curry stir-fry. 

Nutrition:

The following nutrition information is for 1/5 of an eggplant (84 grams).

Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

 

 

RECIPE: Moroccan Ratatouille

This is a great recipe for using up a lot of produce at once. The recipe is very flexible so feel free to add in additional vegetables as you see fit.

Difficulty Level Easy
Time: Aprox 30 minutes

1 TBS butter

2 Cloves garlic
1 Onion
1 eggplant
2-3 zucchini
2 carrots
1 bell pepper
1 rutabaga
1 can tomato paste
1 cup water or vegetable stock
1 TBS cumin
1 tsp paprika
Salt and Pepper

1.     Chop vegetables into small, bite sized pieces that are approximately the same size

2.     Heat butter in a pot and add onions once hot

3.     After a minute or two when the onions begin to get translucent add pressed garlic

4.     Once Garlic has browned add the chopped vegetables starting with the carrots and rutabaga as they will take longer to cook

5.     Allow the veggies to brown for approximately 5 minutes, this will bring out a more robust flavor

6.     Add tomato paste and a the water or stock to form a sauce like consistency

7.     Season with spices and allow the sauce to simmer for approximately 20 minutes until the sauce is significantly reduced and the vegetables are tender

8.     Season with salt and pepper to taste

9.     Serve over couscous or as a side!

RECIPE: Greek-Style Roasted Vegetables

 Difficulty Level: Easy
 Servings: 6 (as a side dish)
 Time: 60-70 minutes

 The perfect recipe for clearing out your produce drawers!

 Ingredients:

 1 medium onion

 2 small carrots
 1 zucchini
 1 eggplant
 2 small potatoes
 1 small tomato (or 6 cherry/grape tomatoes)
 1 red or yellow pepper
 2 cloves of garlic
 Salt & pepper to taste
 2 tsp. dried oregano (or to taste)
4-5 Tbs. olive oil (or more to taste)

 Instructions:

 1. Preheat oven to 375°. Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

 2. Pile the vegetables into a 9x13 baking dish so that the vegetables lie a few inches thick. Season with salt, pepper & dried oregano, and the pour the olive oil over the vegetables. Mix thoroughly, but gently. Veggies should be well-coated and glistening with oil. If needed, add more oil.

 3. Roast the vegetables for 45 minutes to an hour. Halfway through the roasting process, remove the dish from the oven and gently stir the vegetables, so that the ones at the bottom come to the top. Stir one more time towards the end of the roasting time. Let cool slightly, check for seasoning & serve.

RECIPE: Blistered Eggplant with Tomatoes, Olives and Feta

Difficulty Level: Easy
Total Time: 50 minutes
Yield: 4 servings

Ingredients:

1 large eggplant (about 1 3/4 lbs.), cut into 1/4-inch thick rounds
1/4 cup olive oil, plus more for drizzling
1 3/4 lbs. mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch rounds
Coarse salt and freshly ground black pepper
6 oz. feta, crumbled
1/2 cup mixed pitted olives
1/2 cup lightly packed fresh flat-leaf parsley leaves, lightly chopped
Bread, such as a baguette, for serving (optional, but great for soaking up the drippings!)

Instructions:

1. Preheat broiler with rack 6 inches from the heat source.

2. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10-12 minutes. Flip and broil until blistered on other side, 10-12 minutes more. Check on the eggplant periodically, as broiler heat varies from oven to oven.

3. Immediately transfer the eggplant rounds to a medium bowl, toss with olive oil, and cover with a plate. Let stand until softened, approximately 10 minutes.

4. Arrange eggplant and tomatoes on a platter, seasoning each layer (eggplant, then tomatoes) with salt & pepper and drizzling with additional olive oil. Top with feta, olives, and parsley, and toss gently. Serve with bread (optional).

 

 

RECIPE: Miso Garlic Eggplant

Difficulty Level: EASY

1/4 cup mirin (sweet rice wine)

3 tablespoons yellow miso (soybean paste)

2 teaspoons grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

4 Japanese eggplants, cut diagonally into 1/2-inch-thick slices (about 1 pound)

Cooking spray

1 tablespoon sesame seeds

1/4 cup thinly sliced green onions

Preheat broiler.

Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.

RECIPE: CSA Curry

Difficulty Level: Easy

A great and easy way to use LOTS of CSA veggies...

Ingredients:

Potatoes
Turnips
Sweet peppers
Tomatoes
Eggplant
Onions
Garlic
Curry powder
Greek yogurt

 

Chop onions and garlic with a few tablespoons of curry powder (adjust to your spice preference, I like a lot) and let those cook with just a little bit of oil, then add in potatoes and turnips, coarsely chopped, and cover while you chop the rest of the veggies, then add those in and stir together, and allow to cook for about 30-45 minutes or until everything is soft.

Taste and add salt until to your satisfaction, turn off the heat and add 2 TB of butter, stir in and serve with a big dollop of Greek yogurt.  Enjoy!

Submitted by Adrienne Mishkin

RECIPE: Eggplant with Chunky Tomato Sauce

Difficulty Level: Intermediate

Note: Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.

servings: 4

Ingredients:

6 tomatoes

1 to 2 cloves garlic, thinly sliced

1 tablespoon olive oil

1 tablespoon fresh thyme leaves, plus sprigs for garnish, or 1 teaspoon dried

Salt and freshly ground black pepper

4 small eggplants, (about 3 to 4 ounces each)

1 cup ricotta cheese

Directions:

1. Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.

2. While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.

3. Drain eggplants, and place one on each of four plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.

RECIPE: Eggplant and Tomato Curry

Difficulty Level: Intermediate

1 tablespoon canola oil

1 teaspoon brown mustard seeds (can substitute yellow)

1 teaspoon cumin seeds

1 onion, sliced

4 Japanese (long and thin) eggplants, sliced 1/2 inch thick

1 serrano chile, seeded and chopped fine

1 teaspoon coriander

14 ounces canned diced tomatoes, with juice (I peeled our plum tomatoes)

1/4 teaspoon garam masala

1 teaspoon salt

1/2 teaspoon black pepper

1. Heat oil in a large frying pan until it shimmers. Add the mustard seeds and cumin seeds and heat about 30 seconds, until they pop.

2. Add the sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful). 

3. Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.

4. Add the chile, coriander, garam masala, tomatoes, and salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.

5. Serve with white rice. Optional: spicy Indian lime pickle, and plain full-fat Greek yogurt.

 

Submitted by Sarah Marder

RECIPE: Grilled Catalan Salad

Difficulty level: Intermediate

This recipe highlights the fresh produce beautifully!!!

 

1 large red or yellow pepper-cut in half and seeded

3 medium tomatoes cut into 6 wedges each

1 medium red onion cut into 5 or 6 wedges

3Tbs extra virgin olive oil

3 slender Asian eggplants

1 clove of garlic pushed through a press

4.5 tsp best quality red wine vinegar

flaky sea salt like Maldon

1-2 Tbs minced parsley

 

1. preheat broiler

2. put all veg (except eggplant) on a sheet pan cut side up. brush with olive oil. broil for approximately 15 minutes. Onions may finish first. Check the vegetables. When done, put pepper in a bowl and cover with plastic wrap for 15 minutes to steam. Remove skin.

3. while vegetables are broiling, place a flame proof rack over the burner and heat with medium flame. place eggplants on the rack and cook until soft and charred all over about 7-8 minutes. Be careful of any sparks. Use tongs and transfer to a plate to cool

4. Remove skin from peppers and tear into strips. Arrange on a platter with the onion and tomatoes. peel eggplant and tear into strips. Add to the platter.

5. Mix garlic, oil and vinegar. Pour over vegetables. Sprinkle with salt and parsley

 

Submitted by Sarah Marder

RECIPE: Baba Ganoush

Eight servings

Difficulty level: EASY

• 3 medium-sized eggplants
• 1/2 cup (130g) tahini (sesame paste)
• 1 1/4 teaspoons coarse salt
• 3 tablespoons freshly-squeezed lemon juice
• 3 cloves garlic, peeled and smashed
• 1/8 teaspoon chile powder
• 1 tablespoon olive oil
• a half bunch picked flat-leaf parsley or cilantro leaves

1. Preheat the oven to 375F.

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Submitted by Erin Hotchkiss

RECIPE: What to do with Homemade Bread Crumbs

[a tip from Ann] 

Everytime you have some leftover good bread, slice and lightly toast the leftovers in your toaster, oven or toaster oven. Real cooks recommend removing the crusts; I don't bother. (Honestly, I don't even toast it first. I just grind up the old bread.)

Pulse in food processor until the bread becomes crumbs. I store them in a ziploc bag in my freezer. These have many uses: you can saute them in a pan with a little oil and add any seasonings of your choice such as garlic, herbs, or a bit of grated cheese. Use them to top roasted vegetables (broccoli, asparagus), sauteed greens in garlic, gratins, or pasta dishes (especially good when made with garlic and parmesan and used to top pasta with pesto). You can also use them for coating meat or fish for sauteing or frying.

Being a midwestern cheapskate I had stored up bags of these in the freezer and they were driving my husband crazy. Once we knew we were moving this summer I started trying to use everything up and started putting bread crumbs on everything and now we are out! They taste great and the little bit of crunchy texture is a great complement to so many dishes.

RECIPE: Thai Curry Vegetables

Thai Curry Vegetables

Yield 4 servings

Time 1 hour

Ingredients

One 13.5-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade

Method

·                                 1. Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

·                                 2. Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

·                                 3. Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

·                                 4. To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.