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
optional: 2 Tbsp fresh cilantro, parsley or basil, chopped olive oil (for roasting)
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.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.