Source: CSA member Susan Hutterer 1 medium or large eggplant Olive oil 1 TB sesame oil 1 TB soy sauce 1 clove garlic, minced Make sauce of the sesame oil, soy sauce, and garlic. Set aside. Slice eggplant into slices about ½” thick or smaller. Spread olive oil on both sides of each slice. Lay … Continue reading Grilled Eggplant
Eggplant Burgers
Source: Simply in Season 2 TB oil 2 tsp wine vinegar or balsamic vinegar 1 tsp Dijon mustard ¼ tsp salt ¼ tsp pepper Whisk together in a small bowl. 1 Large or two small eggplant Cut crosswise into ¼” thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over … Continue reading Eggplant Burgers
Eggplant Papoutzakia
Source: Barbara Kingsolver: Animal, Vegetable, Miracle 2 pounds eggplant olive oil 2 medium onions garlic as desired 2 large tomatoes, diced 2 teaspoons nutmeg salt and pepper to taste 6 ounces grated or sliced mozzarella Set oven to 350 degrees. Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in … Continue reading Eggplant Papoutzakia
Getting the flavor of Eggplant!
Solanum melongena Eggplant is likely the most dangerous vegetable of all we offer. Its spiky stem is a hazard, particularly when thrown by disappointed eaters at their cook. It is high in fiber, which is a danger in its own way. It contains solanine, a toxin also found in potatoes that requires cooking or other … Continue reading Getting the flavor of Eggplant!
Thai Eggplant Dip
Source: From Asparagus to Zucchini 3rd ed. 2 medium eggplant 4 cloves garlic 1 Tb fresh ginger, minced (optional) 2 Tb soy sauce 2 Tb rice vinegar 1 Tb sesame oil 1 Tb fresh cilantro or parsley, minced ½ tsp crushed red pepper flakes salt to taste pita bread, chips, etc. to serve Cut off … Continue reading Thai Eggplant Dip
Fox & Fawn Farm 