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Can be used for eggplant parmesan, or just as a tasty appetizer!
1 large egg 1 tsp salt 1/3 cup cornstarch 1 large eggplant, cut into ¼ inch slices 1 cup panko bread crumbs High heat oil, such as canola or peanut In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes. Heat 1/2 inch of a high heat oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375 degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. To keep warm while frying multiple batches, lay on a cookie sheet in a 200 F oven.
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A Moroccan treat, these eggplants can be indulged in with a cup of strong tea, or as a cheese plate addition.
2 lbs miniature eggplants 4 cups sugar (or use 3 cups sugar, 1 cup honey) 1/2 cup lemon juice 2 sticks cinnamon 1 tsp clove buds 2 tsp cinnamon, ground 2tsp cloves, ground 2 tsp dried ginger root, ground Wash eggplants and pierce with a fork. Once all are ready place in a pot of filtered water and cook until water boils. Reduce heat and simmer for five minutes. Allow the eggplants to cool before draining completely in a colander. While the eggplants are cooling, squeeze enough lemons to make half a cup of lemon juice. Bring to a boil four cups of sugar together with the lemon juice, and add all the spices: cinnamon, cloves and ginger. Once the mixture comes to a boil and the sugar has completely melted - add the eggplants. Cook on low until the eggplants have absorbed about half of the syrup (takes between 1-2 hours). If you are using the broiler method, you can add a few drops of liquid smoke to make up for the lack of smoky flavor from the grill.
2 pounds eggplant, larger ones are easier to handle, but small can be used as well ¼ cup freshly squeezed lemon juice (more to taste) ¼ cup sesame tahini, stirred if oil has separated out 1 to 2 tablespoons plain Greek yogurt 2 garlic cloves, cut in half Salt to taste To garnish: Extra-virgin olive oil Chopped flat-leaf parsley Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don’t have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won’t go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky. Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes. Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste. Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread. 1 pound of small, firm eggplants
1 TBSP soy sauce 1 TBSP rice vinegar Juice of 1 lime 1 tsp kosher salt 1 tsp brown sugar 3 garlic cloves, minced 2 TBSP grated fresh ginger 1 ½ tsp toasted sesame oil 2 TBSP vegetable oil 2 TBSP chopped cilantro or basil 6 green onions, sliced diagonally 1 jalapeno, thinly sliced (optional!) Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid. Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, and vegetable oil. Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning. Just before serving, stir in chopped cilantro or basil. Pile eggplants on a platter and sprinkle with scallions. Garnish with jalapeno, if using, and cilantro or basil sprigs. This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.
RICE 3/4 cup short-grain brown or white rice, rinsed 1 ½ cups water 1 pinch sea salt VEGGIES + EGG 2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too) 3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens) 1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables) 2 stalks green onion, sliced on an angle 2 cloves garlic, minced 2 Tbsp soy sauce 2 large eggs FOR SERVING 2-4 Tbsp Korean Gochujang Sauce Kimchi (optional) Toasted or raw sesame seeds (optional) To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside. While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan. Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables. Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving. To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered). 1/3 cup plus 2 tablespoons chopped walnuts, divided
2 cups fresh basil leaves, plus more for garnish 3 medium garlic cloves 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided 1/2 cup grated Parmesan 1 large eggplant, cut into 8 1/2-inch rounds 1 teaspoon sea salt 2 large heirloom tomatoes, cut into 4 slices each 4 slices (4 ounces) fresh mozzarella 1 tablespoon balsamic vinegar In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks. Broiling the eggplant prevents it from becoming soaked with oil, and, you can do more in one batch!
2 globe eggplants or 4 Japanese eggplants 2 garlic cloves, finely minced 1 chile pepper, finely minced (or 1 tsp crushed red pepper flakes) 1⁄2 inch fresh ginger, grated 1 green onion, chopped 1 TBSP soy sauce 1 TBSP balsamic vinegar 1⁄2 tsp brown sugar Heat oven to broil, and line a sheet pan with foil. Cut eggplants into 1” pieces and toss with olive oil and salt and pepper. Broil on top rack for 5 minutes, stir, and broil for another 3-5 minutes, or until eggplant meat is golden browned and soft. In a pan, heat 1 TBSP oil over high. Add garlic, chile peppers, ginger, and green onion. Stir until fragrant, about 1 minute. Add eggplant to pan, and stir fry for another minute, then add soy sauce, vinegar, and sugar, and stir to combine. Cook for another minute, and serve with rice and chopped cilantro or thai basil. 4 large purple eggplants
1/2 red onion 1 clove garlic, crushed 125 ml olive oil (1/2 cup) 4 tablespoons lemon juice sea salt and freshly ground pepper to taste 3 tablespoons fresh parsley, chopped Start by baking the eggplants in a preheated oven at 400F. You could either bake them whole or sliced, depending on the time you have available. If you choose to bake them whole, use a fork to make some holes on the eggplants, place on a tray and bake for about 1 hour. Alternatively for a quicker version, cut the eggplants in slices and place them on a baking tray, lined with parchment paper. Coat with olive oil, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in preheated oven for 20 minutes, until tender. Let the eggplants cool, then scoop the pulp out from the skins and dice the pulp. Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Chill in refrigerator to let flavors develop. Moussaka is an absolute favorite, but generally too much work and too heavy in the heat of the summer. This is still rich, but much easier!
1 pound penne rigate 5 tablespoons extra-virgin olive oil, divided 1 pound ground lamb or beef (or omit for a vegetarian option!) 4 garlic cloves, chopped 1 large onion, chopped 1/2 teaspoon allspice 2 pinches of cinnamon 1 teaspoon cumin 1 teaspoon dried oregano Salt and black pepper 1 small eggplant, half-peeled and chopped into small dice 2 tablespoons butter 2 tablespoons flour 2 to 2 1/2 cups milk 1/4 teaspoon ground nutmeg 1/2 cup parsley chopped, about 2 handfuls 1/2 cup grated Parmigiano Reggiano cheese Bring a large pot water to a boil, salt it and cook pasta to al dente. Preheat a large, deep skillet over medium heat with 2 tablespoonsoil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant. Peel off half the skin of the eggplant, you want to leave a little skin on for texture and flavor. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes. In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. Add this cream sauce (béchamel!)l into the meat skillet and stir to combine. Drain the pasta and add it to the skillet, giving it a toss to mix everything up. Add the chopped parsley and grated cheese, and stir to combine. 1 medium or 3/4 of a large eggplant
1 large clove garlic, grated or finely minced 1 lemon, juiced 2 Tbsp Tahini sea salt optional: 2 Tbsp fresh cilantro, parsley or basil, chopped olive oil (for roasting) Instructions Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. Serve with cut veggies or crackers. |
CSA RecipesEach week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years. ArchivesCategories
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