Showing posts with label Eggplant. Show all posts
Showing posts with label Eggplant. Show all posts

Wednesday, July 31, 2024

August 1, 2024 - This Week's Box Contents Featuring Eggplant

 


What's In The Box

Eggplant: The eggplant field is bursting with gorgeous fruit and we’re happy to share this unique vegetable with you as our featured item this week. You will receive one of our four varieties in your box. Visit our blog to identify the varieties and the best applications for each.

Italian Garlic:  For a delicious treat, gently heat a bit of olive oil in a pan and add a few crushed cloves of garlic. Remove from heat and allow the flavor of the garlic to infuse into the oil for 10 minutes or so. Steam or boil new potatoes. While still hot, smash them with a fork and drizzle the garlic oil over them. Season with salt and pepper and enjoy!

Sierra Blanca or Talon Yellow Onions: We are finishing the last of the fresh white onions and starting on the first of our yellow storage onions. This week’s variety is “Talon,” and we ask that you forgive their appearance which may be a little rough. These onions are still very fresh from the field and have yet to form a fully dry skin that can be cleaned. Store them at room temperature where they’ll continue to dry down, if they last that long!
               
Broccoli or Cauliflower: We are almost finished with these crops until fall. Check out this week’s Cooking With the Box suggestions for a few new recipe ideas!

Zucchini and/or Scallopini Squash: With the summer heat we’ve been having, the zucchini fields have been doing their happy dance! Zucchini pairs well with all of this week’s summer vegetables. Add it to a simple pan of sauteed vegetables, include it in your morning scramble, slice it and throw it on the grill, shred it and add it to meatloaf, or layer it into lasagna….just a few ideas to get you started!

Orange Carrots: If you haven’t roasted any carrots recently, give them a try this week. Roasting brings out the natural sweetness in these carrots and they taste like candy!
New Potatoes: This week’s potato variety is “Red Prairie,” a red-skinned, white flesh potato. Handle with care as the skin is very delicate in their fresh state. 

Italian Frying Pepper: This long, skinny pepper with a pointy end is known for being a very flavorful pepper, both when it is green as well as when it turns red. Cooking brings out the flavor, so consider using this pepper to make kabobs, grill it, or sauté with onions. This pepper is classified as a sweet pepper and does not have any heat.

Red Amaranth: This gorgeous summer green is known for its ability to thrive in the heat of the summer, and it’s loaded with nutrients. Compared to spinach, amaranth leaves have three times more vitamin C, calcium, and niacin! In this more mature state, amaranth is best used as a cooking green. Remove the leaves and tender portions of the stem. It may be cooked in any way you might cook spinach and it pairs well with other summer vegetables including peppers, potatoes, zucchini, sweet corn, and onions!

Jalapeño Pepper: There is one jalapeño pepper in your box, so make sure you locate it! If you are not a fan of hot peppers, feel free to deposit your pepper in the swap box and share it with another member. Of course, you can always adjust the amount of heat from the pepper simply by using only the amount that is to your liking and/or by removing the white ribs and seeds which is where most of the heat is.

Green Beans: If you have more food than you can eat this week, consider preserving your green beans for use over the winter months. You can do this by blanching them first, then freezing them in bags. Alternatively, you can turn them into pickled dilly beans!

Thai Basil: Thai basil has a unique flavor that is a bit like mint with a touch of licorice. It’s actually a great herb to pair with eggplant, especially in curries!

Sweet Corn: As this is our official first week of sweet corn season, it’s time for our annual public service announcement: KEEP YOUR CORN COLD! The key to truly sweet corn is to keep it in the refrigerator to preserve its natural sugars. Heat, as well as extended storage, are the two factors that allow the sugars to turn to starch and diminish its sweetness. If storage space is an issue, remove the husks first and/or eat it within a day or two of receiving it!

Recipe Suggestions & Inspiration For This Week’s Box Contents
Grilled Eggplant “Caviar” (See Featured Recipe)
Grilled Eggplant Salad with Quinoa & Dates
Roasted Eggplant with Spiced Chickpeas and Tomatoes
Eggplant & Chickpea Patties
Chocolate Eggplant Torte
Easy Baba Ghanoush (Eggplant Dip)
Better Thank Takeout Sweet Thai Basil Chicken
Thai Basil Lemonade
Mint & Thai Basil Gelato
Roasted Maple Curry Carrots
Honey Garlic Ginger Roasted Carrots
Mediterranean Cauliflower Casserole
Vegan Broccoli Miso Soup
Vegan Carrot Pesto Pasta
Cheesy Broccoli Scrambled Eggs
Black Beans with Amaranth
Red Lentil Soup with Amaranth
Summer Rice & Cheese Gratin with Zucchini & Amaranth Greens
Amaranth & Corn Stewed in Coconut Milk
Sweet Corn Salsa
Sweet Corn Salad with Green Beans & Hazelnuts
Summer Corn with Green Beans and Herb Butter
Dilly Beans
Saltimbocca of Zucchini
Kung Pao Zucchini
Zucchini Blueberry Muffins
Cheesy Vegetarian Zucchini Enchiladas
New Potatoes in Garlic Cream Sauce
Crushed New Potatoes with Garlic & Herbs


Vegetable Feature: Eggplant

Eggplant, a member of the nightshade family, is one of the most beautiful crops we grow.  The plants grow several feet tall and, in their peak, are loaded with beautiful glossy fruit hanging heavy on the plant.  There are many varieties of eggplant ranging in size from small round eggplant the size of a golf ball to large globe eggplant weighing over a pound.  They come in a variety of colors ranging from various shades of purple to black, green, lavender, white and orange.  We have narrowed our lineup of eggplant to our four favorite varieties including Lilac Bride, Purple Dancer, Listada and the traditional Black eggplant.  Each variety has slightly different characteristics which may impact your decision as to how you want to prepare them.

Black Globe Eggplant: This is the most familiar variety of eggplant. It is characterized by a dark purple skin that looks black. It is best used in dishes like Eggplant Parmesan or to make dips, etc. This variety will also hold up on the grill or if roasted.

Lilac Bride Eggplant: Lilac bride eggplant is long and slender with lavender to dark purple skin and white flesh. It is best used in Thai curry dishes, stews or any other preparation where you want the eggplant to hold its shape better. The skin is tender enough you don’t need to peel it.

Listada Eggplant: Listada is characterized by a small globe shape with dark purple/ magenta skin streaked with white stripes. It is characterized by dense “meaty” flesh that holds up very well with grilling or roasting.

Purple Dancer Eggplant: This superb variety is characterized by an elongated tear drop shape and a bright purple skin. Purple Dancer eggplant is an all-purpose eggplant that has creamy, white flesh. It is firm enough that it keeps its shape if you grill it or use it in curries, soups or stews. The flesh is also soft enough when cooked to use in dips, etc.

Preparation & Usage
Eggplant should be cooked before eating it. In fact, this is one vegetable that you may want to slightly overcook to ensure the flesh is very soft and silky as this is when it is the best. You can pan-fry, bake, grill or roast eggplant. Many resources will tell you to salt eggplant before cooking it to remove bitterness. While some older varieties were bitter, the new varieties we grow have been selected because they are not bitter, thus you can skip the salting step for that reason. You may still choose to salt eggplant to soften the flesh so it doesn’t absorb too much oil. Most of our varieties of eggplant have skin that is tender enough to eat, thus you do not need to peel them.

Since eggplant is part of so many cultures, there are a lot of ways you can use eggplant in your cooking.  It is often incorporated into curry and stir-fry dishes in Indian, Thai, and Chinese cuisine.  Sicilians are famous for eggplant caponata while Middle Eastern dishes include baba ghanoush.  The French put their mark on eggplant with the traditional Provencal dish, ratatouille.

Eggplant has a mild flavor and soft, silky texture when cooked, which is what makes it unique.  While it isn’t a predominant flavor, it has a texture such that it is able to absorb other flavors and pairs well with other vegetables including tomatoes, onions, garlic, peppers, potatoes and chickpeas.  It also goes well with flavorful olive oil, tahini, herbs such as basil and parsley and spices including cumin, coriander, sumac, and cinnamon.  It also goes well with dairy products including yogurt, cheese (feta, Parmesan and mozzarella), and cream and fruits including lemons and pomegranate.

Storage Tips
Eggplant does not store terribly well, so it is best to use it soon after getting it. It is best stored at a temperature of about 45-50°F, but your home refrigerator should be colder than this. Thus, we recommend storing your eggplant on the kitchen counter and use it within 2-4 days.



Grilled Eggplant "Caviar"

Photo from Olia Hercules' book, Mamushka: A
Cookbook, Recipes from Ukraine & Eastern Europe
This week’s recipe comes from Olia Hercules’ book, Mamushka:  A Cookbook, Recipes from Ukraine & Eastern Europe. I do not typically associate eggplant as a vegetable utilized in Ukrainian, Russian or Eastern European cuisine. When I came across this recipe in Olia’s cookbook I was surprised and had to do a little research. Now caviar is an ingredient that makes more sense as a food associated with this region, a classic pairing with Russian vodka. The story goes that Eggplant Caviar, which does not contain any actual caviar, is the poor man’s version of the more expensive and elite caviar. Over time it became more commonplace in the cuisine of these areas, and as with many recipes, every home cook and grandma has her own version.  Basically, it is kind of like a combination of a condiment/dip/salsa that is served as an appetizer with bread or crackers, much in the same way that Italians would serve Bruschetta.  Some recipes are more saucy and similar to baba ghanoush with a smooth texture while others are more coarse with distinct pieces of vegetables.  All that to say, feel free to adjust Olia’s base recipe to your liking by varying the herbs or adding a little more of the vegetables you may have available or simply just prefer.

2 beefsteak tomatoes (or other larger variety tomatoes)
2 long green peppers (i.e. Italian Frying Peppers)
1 eggplant (approximately 1 pound)
2 cloves garlic, crushed
½ small onion, finely diced
½ Tbsp unrefined sunflower oil, plus extra as needed
Sea Salt flakes and freshly ground black pepper, to taste
1 Tbsp chopped dill
1 Tbsp chopped parsley
1 Tbsp chopped cilantro
1 Tbsp chopped basil
Crusty bread, to serve
  1. Place the tomatoes, green peppers, and eggplant on a hot barbecue or oil lightly and place under a hot broiler. Cook them, turning occasionally, until the vegetables are well charred and have pretty much collapsed.
  2. Pop the vegetables into a large bowl, cover with plastic wrap, and leave them to sweat for 10 minutes—it will then be easier to take the skins off.
  3. Core and deseed the peppers, discarding the stems. Take off most of the tomato and eggplant skins; if some black bits remain, don’t worry, as they will add a beautiful smoky flavor.  Roughly chop all the grilled vegetables.
  4. Mix the chopped vegetables with the garlic and onion, then dress with a slither of oil. Season well with salt and pepper, then stir through the herbs. Serve with some crusty bread.
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Wednesday, August 16, 2023

August 17, 2023 - This Week's Box Contents Featuring Eggplant

 


Cooking With This Week's Box

Eggplant:   
Mushroom & Onion Grilled Cheese Sandwiches
Photo from www.tasteofhome.com
Mediterranean Grilled Eggplant Salad (See Below)

Sierra Blanca Onions:  

Italian Garlic:  
Tomato Pie with Brown Butter Garlic & Shallots
Photo from www.theleekandthecarrot.com

Green and/or Italian Zucchini:  

Silver Slicer and/or Green Slicer Cucumbers:  

Edamame:  
Spicy Garlic Ginger Edamame
Photo from www.inspiredtaste.net
Spicy Garlic-Ginger Edamame 

Teggia Shell Beans:  

Sweet Corn:  

Italian Frying Peppers:  

Chicken with Creamy Jalapeño Sauce
Photo from www.tasteofhome.com
Jalapeño Pepper:  

Large Tomato Variety:  

Cilantro:  

Tomatillos:  
Parmesan Herb Veggie Dip
Photo from www.sungrownkitchen.com
Fresh Raw Tomatillo Salsa
 
Sun Jewel Melon:

Sweet Sarah, Sugar Cube or French Orange Melon:  

Orange Carrots:  

It’s another full box this week, so full we had to delay a few items until next week!  Lets kick off this week’s Cooking with the Box article with a little chat about eggplant.  I know there are some people who may still be learning to like eggplant. My recommendation to you is to try a recipe, such as this week’s featured recipe for Mediterranean Grilled Eggplant Salad (See Below) where eggplant is combined with other flavors and textures. I also included links to some of my personal favorite eggplant recipes from past years. I make this One-Pot Vegetable Thai Red Curry quite frequently and like it because you can put any vegetables in this dish that you have available.  Don’t think you have to stick to only what is cited in the recipe.  Eggplant is good to include in this dish though because it holds all of the wonderful curry flavors.  Possibly one of my favorite eggplant recipes is this Grilled Eggplant & Quinoa Salad with Dates & Almonds.  This salad is a nice blend of sweet and savory. It also travels well, so it’s a great option for picnics, potlucks, brown-bag lunches, etc.

Moving on, lets talk about that big bag of tomatoes! There are so many ways you can use tomatoes, although sometimes I don’t get too far past just eating them with salt and olive oil!  If you are in the mood to cook with your tomatoes, try this Tomato and Garlic Chicken Curry  or Tomato Pie with Brown Buttered Garlic and  Shallots. 

Blueberry Melon Salad
Photo from www.byandreajanssen.com
This week we also included tomatillos in the box, along with the other ingredients you need to make Roasted Tomatillo Salsa.  If you want a faster method, try this Fresh Raw Tomatillo Salsa.  You can stop there and just use the salsa as it is, or turn it into a more complex sauce, such as in this recipe for Vegetable Enchiladas with Tomatillo-Cream Sauce.  This has been a popular member-favorite recipe from a past newsletter, and a reliable recipe at that. It incorporates a lot of summer vegetables, but it also can be cooked and then frozen…in case you want to put a few portions in the freezer and give yourself a night off making dinner in the future!

Next week we’ll expand our melon lineup to include watermelons, but before we do I thought I’d share a few refreshing melon-centric recipes with you.  Cucumbers and melons are in the same vegetable family, so it would make sense that you can pair them together in a recipe. This Cucumber, Melon & Blueberry Salad with Feta & Honey sounds delicious and you could make it with any of this week’s melon selections.  I also found this recipe for Cucumber & Korean Melon Salad, which is most appropriate to make with the Sun Jewel melon.

Alright, I’m going to wrap things up here.  I hope you’re enjoying all of these summer vegetables and are creating some tasty summer meals!  Next week we hope to send poblano peppers and soon we’ll have colored sweet peppers.  I mentioned watermelons will be coming along with more tomatoes, different types of eggplant and hopefully more potatoes if there’s enough room in the box!  Have a great week—

Chef Andrea


Vegetable Feature: Eggplant

by Andrea Yoder

Eggplant is grown all around the world and is a part of the cuisine in many different cultures, which means there are many different ways to put it to use in your kitchen.  Eggplant is a member of the nightshade family, along with potatoes and tomatoes, and is one of the most beautiful crops we grow. In their peak, the plants can be loaded with beautiful glossy fruit hanging heavy on the plant. There are many varieties of eggplant ranging in size from small round eggplant the size of a golf ball to large globe eggplant weighing several pounds. They also come in a variety of colors ranging from various shades of purple to black, green, lavender, white and orange. While there are many varieties to choose from, we have narrowed our lineup of eggplant to our four favorite varieties including Lilac Bride, Purple Dancer, Listada and the traditional Black eggplant. Each variety has slightly different characteristics which may impact your decision as to how you want to prepare them.  If you’re not familiar with the different varieties, I’ve included a brief description of each one below.  I encourage you to refer to these descriptions each week to help you identify which eggplant you receive as this information will also help you choose the most fitting recipe for what you have received!

  • Black Globe Eggplant: This is the most familiar variety of eggplant. It is characterized by dark purple skin that looks black and has an elongated tear drop shape. It is best used in dishes like Eggplant Parmesan, lasagna or to make dips, etc. This variety will also hold up on the grill or if roasted.
    Black Eggplant

  • Lilac Bride Eggplant: Lilac bride eggplant is long and slender with lavender to dark purple skin and white flesh. It is best used in Thai curry dishes, stir-fries, stews, or any other preparation where you want the eggplant to hold its shape better. The skin is tender enough you don’t need to peel it.
    Lilac Bride

  • Listada Eggplant: Listada is characterized by a small globe shape with dark purple/ magenta skin streaked with white stripes. This variety is very dense with firm flesh that holds its shape well for grilling or roasting. 
Listada


  • Purple Dancer Eggplant: This superb variety is characterized by an elongated tear drop shape and a bright purple skin. Purple Dancer eggplant is an all-purpose eggplant that has creamy, white flesh. It is firm enough that it keeps its shape if you grill it or use it in curries, soups, or stews. The flesh is also soft enough when cooked to use in dips, etc.
Purple Dancer

There are many different ways to prepare eggplant, but it is important to note that eggplant should be cooked before eating. It should not be eaten raw or undercooked. Eggplant is at its best when the flesh becomes very soft and silky.  In fact, the more it smooshes, the better! While eggplant has a pretty mild flavor, its texture is what makes it a sponge that is able to absorb other flavors.  Eggplant pairs well with other vegetables including tomatoes, onions, garlic, peppers, zucchini, potatoes, lentils, and chickpeas. It also goes well with flavorful olive oil, tahini, herbs such as basil, parsley and mint, and spices including cumin, coriander, sumac, and cinnamon. It is a friend to dairy products including yogurt, cheese (feta, Parmesan, and mozzarella), and cream and fruits including lemons and pomegranate.

Eggplant can be prepared using a variety of cooking methods including pan-frying, baking, grilling, and roasting. Many resources will tell you to salt eggplant before cooking it to remove bitterness. While some older varieties were bitter, the new varieties we grow have been selected because they are not bitter, thus you can skip the salting step for that reason. You may still choose to salt eggplant to soften the flesh, so it doesn’t absorb too much oil.  Most of our varieties of eggplant have skin that is tender enough to eat, thus you do not need to peel them.

Chocolate Eggplant Torte
Since eggplant is part of so many cultures, there are a lot of ways you can use eggplant in your cooking. It is often incorporated into curry and stir-fry dishes in Indian, Thai, and Chinese cuisine. Sicilians are famous for eggplant caponata and Pasta alla Norma while Middle Eastern dishes include baba ghanoush and moussaka. The French put their mark on eggplant with the traditional Provencal dish, ratatouille. When you are reading recipes, you’ll find they often refer to “1 medium eggplant.”  Well, eggplant grows in a wide range of sizes. So how do you know what “1 medium eggplant” is actually referring to?  Well, the best guideline I can offer you is that most recipes are likely referring to about one pound of raw eggplant.  If you have a larger eggplant than you need to use at the time, I encourage you to cook it all (if possible) at one time and then store any remaining unused portion. If you have some extra grilled eggplant, you can add it into a vegetable wrap, scramble it into your morning eggs or add it as a pizza topping. If you choose to roast eggplant and puree the flesh, you can store any unused pureed portion for another use or you can freeze it. When you are ready to use it, just pull it out of the freezer, thaw it and it’s ready to turn into a dip, soup or even a chocolate dessert!  That’s right, eggplant puree can be used in baked goods similarly to how we use mashed bananas!  If you don’t believe me, refer to this decadent recipe for Chocolate Eggplant Torte.

Eggplant does not store terribly well and is best stored at a temperature of about 45-50°F. This is warmer than your home refrigerator should be set at, thus we recommend storing your eggplant on the kitchen counter and use it within 2-4 days. If it starts to get a little soft or dehydrated looking, it’s still good, however we recommend you use it as soon as possible.

In this week’s Cooking With the Box Article above, I included links to some of our favorite eggplant recipes from past years. Hopefully, you’ll find something that piques your interest!  


Mediterranean Grilled Eggplant Salad

Photo from acedarspoon.com
Yield:  3-4 servings

1-1.5 pounds eggplant
Olive oil
Salt & Pepper, to taste
½ tsp zaatar seasoning 
1 ½ cups diced fresh tomatoes
1 Italian Frying pepper, seeds removed, small dice
1 medium onion, small dice
2 Tbsp fresh mint, chopped
½ cup fresh parsley, chopped
The juice of 1 lemon, to taste
¼ tsp crushed red pepper
1-2 tsp fresh zaatar leaf, minced or ½ tsp zaatar seasoning
  1. Heat a grill to medium heat, or heat a grill pan on your stove top. Slice the eggplant into rounds, about ½ inch thick. Rub salt on each side of the eggplant and lay on a baking sheet for 45 minutes to an hour. Use a paper towel to pat the eggplant dry, then brush each side of the slices generously with olive oil. Sprinkle each side with salt, pepper and zaatar. 
  2. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom, soft and fully cooked. Remove the slices from the grill and let the eggplant cool to room temperature. 
  3. Chop the grilled eggplant into small, bite-sized pieces and place in a large bowl. Add the remaining ingredients and stir to combine. Season to your liking with additional salt, pepper, crushed red pepper and/or olive oil.
Recipe borrowed from www.acedarspoon.com.
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Wednesday, July 27, 2022

July 28, 2022 - This Week's Box Contents Featuring Eggplant

 


Cooking With This Week's Box

Eggplant:  
Grilled Eggplant & Quinoa Salad with Dates & Almonds (See below)
See below for a list of additional recipes at the end of this week’s feature article about Eggplant!  

Photo from evaminette.net
Sierra Blanca Onions: 

White Cauliflower:  

Orange Carrots:  

Zucchini and/or Sunburst Scallopini Squash:  

Green/Silver Slicer Cucumbers or Sun Jewel Melon (Most boxes this week):  

Red New Potatoes:  

Fresh Italian Garlic:  

Small or Large Tomatoes:  

Broccoli:  

Green Beans:  

Sweetness Sweet Corn:

Hello!

We’re wrapping up the month of July and I have to say this box is kind of representative of transition.  We’re making some shifts in harvest as we head into August.  We’re wrapping up our first round of cauliflower and our first planting of cucumbers are tapering off.  We’re just starting to pick sweet corn, tomatoes, and melons with peppers not far behind!  We’ll be harvesting onions to put into storage pretty soon and Richard is ordering cover crop seeds.  Fall and winter are still months away, but we’re definitely feeling some shifts right now!

This week we’re featuring a unique summer vegetable, eggplant!  Eggplant is such a striking vegetable, especially if you could see it in the field!  Unfortunately, many people are a bit intimidated by it and/or underwhelmed when they taste it.  But the beauty of eggplant is more in its texture and how it complements other ingredients.  With a different perspective, I hope everyone can learn to appreciate the beauty of eggplant and find ways to enjoy it during the summer months.  I had trouble selecting a recipe this week as there were many ideas that sounded really good.  I settled on this Grilled Eggplant & Quinoa Salad with Dates & Almonds (See Below).  I like this salad because it’s easy to make and only requires one bowl!  It also travels well which makes it a good candidate for lunch at the office and it is a good source of protein so it can stand alone as the main attraction for the meal.  I used a pretty large eggplant when I made this and had extra grilled eggplant leftover, which is great because now I have it available to add to our eggs for breakfast or I might toss it into another vegetable salad later this week.  Make sure you take a moment to read the feature article about eggplant (see below) this week and check out the list of recipe ideas at the end as well!

We’re having another hearty week of zucchini harvest and I have to say I’m kind of stuck on repeat when it comes to cooking zucchini.  We’ve been enjoying grilled zucchini this summer and can’t seem to get enough of it!  Sometimes I add some fresh herbs or a splash of lemon juice, but mostly we’re just using oil, salt, and pepper.  If you haven’t tossed any on the grill yet, here’s a recipe for Perfect Grilled Zucchini.  While you have the grill going, you might want to make Grilled Bone-In Pork Chops with Garlic Butter to go with the zucchini!  

I hope those of you who received a box last week have had a chance to enjoy the new potatoes.  Several members in the Facebook Group tried the Summer Farmer Skillet over the past week and had positive reports.  This week you could add sweet corn to this recipe, which never disappoints alongside new potatoes!  You could also try these Crispy Potato, Egg & Cheese Tacos which could really work for any meal of the day!

You know I like to work vegetables into breakfast and this week I’m focusing on carrots. Check out these two breakfast-ready recipes for Carrot Cake Breakfast Bowl and Carrot Banana Smoothie.  Of course, if you have other ideas for incorporating vegetables into breakfast, please let me know or post your ideas in our private Facebook group! 

Well, I could talk cooking all day, but it’s time for me to mosey back down to the packing shed.  Before I go, I wanted to let you know I accidentally purchased another cookbook which just arrived this week!  I hope to share more about In Praise of Veg, by Alice Zaslavsky, in the upcoming weeks.  My preliminary assessment of the book though is that it is not only beautiful, but is packed with a lot of great recipes, guidance and ideas to make cooking vegetables very simple.   The book was just released, so I’m not sure how likely it is to find it in your local bookstore.  If you do run across a copy of it, I highly recommend it!

Ok, that’s a wrap for this week.  Have a great week of cooking and I’ll see you next week!

--Chef Andrea 


Vegetable Feature: Eggplant

by Andrea Yoder

Eggplant is a member of the nightshade family, along with potatoes and tomatoes.  It is one of the most beautiful crops we grow, and, in their peak, the plants can be loaded with beautiful glossy fruit hanging heavy on the plant.  There are many varieties of eggplant ranging in size from small round eggplant the size of a golf ball to large globe eggplant weighing several pounds.  They also come in a variety of colors ranging from various shades of purple to black, green, lavender, white and orange.  While there are many varieties to choose from, we have narrowed our lineup of eggplant to our four favorite varieties including Lilac Bride, Purple Dancer, Listada and the traditional Black eggplant.  Each variety has slightly different characteristics which may impact your decision as to how you want to prepare them.  If you’re not familiar with the different varieties, I’ve included a brief description of each one below.  I encourage you to refer to these descriptions each week to help you identify which eggplant you receive as this information will also help you choose the most fitting recipe for what you have received!


Black Globe Eggplant: This is the most familiar variety of eggplant. It is characterized by a dark purple skin that looks black. It is best used in dishes like Eggplant Parmesan, lasagna or to make dips, etc. This variety will also hold up on the grill or if roasted.

Lilac Bride Eggplant: Lilac bride eggplant is long and slender with lavender to dark purple skin and white flesh. It is best used in Thai curry dishes, stews, or any other preparation where you want the eggplant to hold its shape better. The skin is tender enough you don’t need to peel it.

Listada Eggplant: Listada is characterized by a small globe shape with dark purple/ magenta skin streaked with white stripes. It is characterized by dense “meaty” flesh that holds up very well with grilling or roasting. 

Purple Dancer Eggplant: This superb variety is characterized by an elongated tear drop shape and a bright purple skin. Purple Dancer eggplant is an all-purpose eggplant that has creamy, white flesh. It is firm enough that it keeps its shape if you grill it or use it in curries, soups, or stews. The flesh is also soft enough when cooked to use in dips, etc.

Eggplant is grown all around the world and is a part of the cuisine in many different cultures.  As such, there are many different options for how you may choose to prepare it.  It is important to note that eggplant should be cooked before eating it.  In fact, while I’m typically standing on a soapbox preaching with a pointed finger to not overcook vegetables, this is one vegetable that you may want to slightly overcook to ensure the flesh is very soft and silky as this is when it is the best.  Eggplant has a mild flavor and soft, silky texture when cooked, which is what makes it unique.  The more it smooshes, the better!  While eggplant doesn’t have a striking flavor, its texture is what makes it a sponge that is able to absorb other flavors.  Eggplant pairs well with other vegetables including tomatoes, onions, garlic, peppers, zucchini, potatoes, lentils, and chickpeas.  It also goes well with flavorful olive oil, tahini, herbs such as basil, parsley and mint, and spices including cumin, coriander, sumac, and cinnamon.  It is a friend to dairy products including yogurt, cheese (feta, Parmesan and mozzarella), and cream and fruits including lemons and pomegranate.

Eggplant can be prepared using a variety of cooking methods including pan-frying, baking, grilling, and roasting.  Many resources will tell you to salt eggplant before cooking it to remove bitterness.  While some older varieties were bitter, the new varieties we grow have been selected because they are not bitter, thus you can skip the salting step for that reason.  You may still choose to salt eggplant to soften the flesh, so it doesn’t absorb too much oil.  Most of our varieties of eggplant have skin that is tender enough to eat, thus you do not need to peel them.

Since eggplant is part of so many cultures, there are a lot of ways you can use eggplant in your cooking.  It is often incorporated into curry and stir-fry dishes in Indian, Thai, and Chinese cuisine.  Sicilians are famous for eggplant caponata and Pasta alla Norma while Middle Eastern dishes include baba ghanoush and moussaka.  The French put their mark on eggplant with the traditional Provencal dish, ratatouille.  When you are reading recipes, you’ll find they often refer to “1 medium eggplant.”  Well, eggplant grows in a wide range of sizes.  This week we packed a variety of different kinds in boxes including some large black eggplant ranging from 1.5-2 pounds each!  So how do you know what “1 medium eggplant” is actually referring to?  Well, the best guideline I can offer you is that most recipes are likely referring to about one pound of raw eggplant.  If you have a larger eggplant than you need to use at the time, I encourage you to cook it all (if possible) at one time and then store any remaining unused portion.  If you have some extra grilled eggplant, you can add it into a vegetable wrap, scramble it into your morning eggs or add it as a pizza topping.  If you choose to roast eggplant and puree the flesh, you can store any unused pureed portion for another use or you can freeze it.  When you are ready to use it, just pull it out of the freezer, thaw it and it’s ready to turn into a dip, soup or even a chocolate dessert!  That’s right, eggplant puree can be used in baked goods similarly to how we use mashed bananas!  If you don’t believe me, refer to this decadent recipe for Chocolate Eggplant Torte.

Eggplant does not store terribly well and is best stored at a temperature of about 45-50°F.  This is warmer than your home refrigerator should be set at, thus we recommend storing your eggplant on the kitchen counter and use it within 2-4 days.  If it starts to get a little soft or dehydrated looking, it’s still good, however we recommend you use it as soon as possible.

Of course, I am not going to leave you without suggesting some recipe ideas!  In addition to the recipes, we’ve published in past years which are available in the archives on our website and on our blog, I was able to find a few more that look pretty good!  Hopefully you’ll find some inspiration for ways to put this unique, gorgeous, and interesting vegetable (or rather fruit, excuse me) to use!

EGGPLANT RECIPE SUGGESTIONS TO GET YOU STARTED!
Spicy Eggplant Pasta
Sweet Corn Polenta with Eggplant Sauce 
Mediterranean Pasta with Grilled Vegetables & Chicken
Eggplant & Potato Curry
Easy Oven Roasted Eggplant Curry
Greek Eggplant Potatoes 
Lentil & Roasted Eggplant Salad 
Crunchy Eggplant and Corn Salad with Mint & Feta 
Lentils with Broiled Eggplant
Crunchy Eggplant and Corn Salad with Mint and Feta
Grilled Eggplant with Corn Chimichurri
Pasta Alla Norma
  

Grilled Eggplant & Quinoa Salad with Dates & Almonds

Yield:  4 servings as a side dish or 2-3 as a main dish

½ cup dry quinoa
½- ¾ cup Extra-virgin olive oil, divided
1 garlic clove, minced finely
1-2 Tbsp lemon juice
Zest from one lemon
¼ cup diced Medjool dates
Red Pepper flakes, a few pinches
Sea salt, to taste
Freshly ground black pepper, to taste
1-2 medium eggplants, sliced into ¼-inch thick rounds
½ cup finely chopped parsley
¼ cup chopped or sliced almonds, toasted
¼ cup mint leaves, thinly sliced (optional)
  1. Cook the quinoa according to package instructions in salted water.  Once cooked, fluff the hot quinoa with a fork and allow the steam to dissipate.  Transfer to a medium bowl.  
  2. Add 1 tsp olive oil, minced garlic, 1 Tbsp lemon juice, lemon zest, dates, and red pepper flakes.  Season with salt and black pepper.  Set aside.  
  3. Grill the eggplant.  Heat a grill to medium-high heat or use a grill pan on a stove top.  Using a pastry brush, lightly brush each slice of eggplant with olive oil on both sides and season with a touch of salt and black pepper.  Grill 2 to 3 minutes per side, or until there are distinct grill marks.  You want the eggplant to be very soft and tender.  Thus, if it needs to cook a little longer, you may need to move the slices to a cooler part of the grill to finish cooking, or finish cooking them in a 350°F oven.  If you do not have a grill or a grill pan, you can also cook the eggplant using the broiler in your oven.  
  4. Once the eggplant is fully cooked, cut the slices into bite-sized diced pieces.  You want about 1 ½ cups of eggplant for this salad.  If your eggplant yielded more than that, save it and store in the refrigerator for another use.
  5. Add the grilled eggplant to the bowl with the quinoa.  At this time you can also add the parsley, almonds and mint (if using) to the bowl.  Stir gently to combine all the ingredients and take a moment to taste the salad.  Add additional lemon juice, salt and/or olive oil as needed.  
  6. Serve at room temperature.  
Optional Add-Ins:  This salad is delicious just as written, but you can also adapt it to your liking.  If you’re eating this as a main dish salad, you may want to add some cooked chickpeas or diced cooked chicken.  A crumbling of feta may also be a nice addition.  

Recipe inspired by a recipe for “Grilled Eggplant” published by loveandlemons.com.
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