Eggplant

They're not only cute but nutritious and tasty as well! Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. The skin provides a great amount of fiber, potassium, as well as vitamins C, K and B6. Try this grilled fairy tale eggplant and tell us what you think! Ingredients 1 lb. fairy tale eggplant, halved lengthwise, stems intact Kosher salt 1/4 cup olive oil; more for brushing 2 medium cloves garlic, finely chopped 1 tsp. coarsely chopped fresh rosemary 1 tsp. fresh lemon juice Freshly ground black pepper Preparation Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating. In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add...

  Ingredients 2 plum tomatoes (7 ounces; 200g), cored and diced Kosher salt Olive oil or vegetable oil, for frying 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds 1/2 large seedless cucumber (7 ounces; 200g), diced 2 tablespoons (30ml) fresh juice from 1 lemon 1 tablespoon minced flat-leaf parsley 1/4 cored head cabbage (7 ounces; 200g), thinly shredded 2 tablespoons (30ml) white wine vinegar 4 fresh rounds pita bread, warmed and split just enough to form a pocket 3/4 cup homemade or store-bought hummus (6 ounces; 170g) 1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products) 4 hard-boiled eggs, peeled and sliced Israeli pickles, for serving (see note above) Amba sauce, for serving (see note above) Directions Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes. Meanwhile, heat 1/4 inch oil...

(Recipe from Jennifer at Natural Things Foods Store) Instead of an Asian wok, the Southern equivalent is definitely the cast iron skillet. Cooking these summer vegetables over high heat seals in flavor, as well as staving off the slimy texture that okra can take on when cooked. Quick, flavorful, and nutritious (also vegetarian and vegan). Stir Fry Ingredients 1 to 1-1/2 cups very small okra pods, whole 1 yellow bell pepper, chopped 3-4 small eggplants, chopped 1 large tomato, seeded and chopped 1/2 lemon salt & pepper 1 cup cooked lentils Instructions In a large cast iron skillet over high heat, warm 1 teaspoon oil to almost smoking. Add okra pods all at once, and cook, stirring, until they begin to brown. Add eggplant, and stir, cooking another minute. Add pepper, stirring and cooking for about 2 minutes more. Add chopped tomato and remove skillet from the heat. Squeeze the juice from half of...

(Recipe from Jennifer at Natural Things Foods Store) This week’s CSA box had so many lovely things in it, and they begged to be roasted. Roasting brings out such a deep, rich flavor in vegetables that it is one of my favorite ways to prepare them. The resulting dip from this recipe doesn’t just have to be dipped. It can be spread on bread or wraps, too, for a tasty summer sandwich. Roasted Veggie Dip Ingredients 1 large eggplant or two medium eggplants 1/2 small onion 1 red bell pepper 1 small head of garlic 1 tablespoon olive oil splash red wine vinegar 1 tablespoon sour cream salt & pepper Instructions Heat oven to 400 degrees F. Trim ends from the eggplant and pepper. Trim ends from the onion and remove outer skin, but leave whole. Slice across the entire head of garlic, removing just the tops from the cloves. Do the same on the...

Storage Many people give eggplants a bad rap for their bitter taste or rubbery texture, but both of these can be avoided with freshness and proper storage. Eggplants are sensitive to cold temperatures, so storing them in the cold parts of your refrigerator for long periods of time can damage the tissue which results in an unpleasant taste and texture. Instead, store eggplants on a shelf in the front of your fridge or in a cool spot on your kitchen counter, out of direct sunlight and away from tomatoes, bananas, apples, and other ethylene-producers that will accelerate spoiling. Either way, eggplants have the best taste and texture when used within 1-2 days. Another trick for improving the taste and texture of eggplants is sprinkling them with salt to extract moisture before cooking. After washing your eggplant, slice it to the desired thickness, sprinkle both sides with salt, and place in a colander or...