Rollin' Out the Eggplant

Rollin' Out the Eggplant

Clagett Farm Recipes
Photos and Recipes~Rita Calvert 2007

Farm Talk
Now that Carrie and Michael have filled us in on the lack of rainfall at Clagett, I wanted to understand how they do irrigate since it sounded very tedious. I was shown the rudimentary drip system and explained how it worked along with ONLY 2 wells. We just have to give so much respect for the fabulous job the Clagett folks do!

Even with the drought, the produce is beautiful and especially sweet-so treasure it even more!

Humma-ghanoush!!!
Serves 4

You were given the alert this recipe was coming when the eggplant was bountiful. One could eat their weight in this dish! Its a great dip that is simple and fast. Use as a starter, a sauce or for a dip with crudités.

1 medium eggplant
1 clove garlic, peeled and crushed
juice and zest 1 lemon
1 cup chickpeas
2 tablespoons chopped fresh coriander, optional
1 tablespoon toasted sesame oil
1/3 cup olive oil
Salt and freshly ground black pepper

Heat the grill to medium high.
Put the eggplant on the grill, close lid and grill/roast until charred and tender. Cool and scoop out the pulp with a large spoon. Place the eggplant flesh in a food processor with the garlic, lemon juice, zest and chickpeas Season well and whiz together. With the motor still running, pour in the sesame and olive oil and blend until the mixture is smooth.

Eggplant and Feta Folds
Serves 4

As a special treat you might spend a bit more time here, but the recipe can be prepared ahead and then served at room temperature.


1 large eggplant, about 1¼lb

1/2 cup extra virgin olive oil

2 garlic cloves, crushed

finely grated zest of 1 lemon

1 beef tomato

10 ounces Greek feta cheese

8 large fresh basil leaves

salt and freshly ground black pepper

8 fine metal trussing skewers or cocktail sticks soaked in cold water for 30 minutes.

Trim off the stalk end of the eggplant and then cut lengthways into ¼-inch thick slices discarding the ends.

Arrange the slices in a single layer on a large baking tray, sprinkle lightly with some fine salt and set aside for 30 minutes to 1 hour - this will make them easier to roll later on as well as draw out some of the water.
Rinse the eggplant in cold water and then pat them really dry with kitchen paper.

Mix the olive oil with the garlic, lemon zest and some seasoning. Brush over both sides of each eggplant slice then season with plenty of pepper. Place on the barbecue over medium-hot coals and barbecue for 2-3 minutes on each side until lightly charred. Set aside and leave to cool a little. Cut the tomato into 4 thick slices, discarding the ends and then cut each slice in half again to make 8 slices.

Cut the feta cheese into 8 slices. Place the eggplant slices onto the work surface and place a piece of tomato in the middle of each slice. Arrange a slice of feta on top, then roughly tear the basil and scatter on top. Season with plenty of freshly ground black pepper. Flip over both ends to enclose the filling and secure with a cocktail stick.

Brush the outside of the rolls with the rest of the garlic and lemon oil and barbecue over medium-hot coals for 1-2 minutes on each side or until they are heated through and slightly golden. Serve at once.

Spicy Rack of Lamb with Eggplant Salad
Serves 4

You may prefer just to make and enjoy the salad within this recipe or add the lamb for an entire meaL

For the lamb

1 tablespoon coriander seeds

1 tablespoon cumin seeds

2 tsp black peppercorns

2 teaspoons harissa (chilli paste)

1 teaspoon salt

2x4-6 bone best ends of lamb, each rack about 10 ounces


For the roasted eggplant salad

4 ounces medium bulgar wheat

salt

1 lemon, juice only

8 tablespoons extra virgin olive oil

1 large eggplant, cut into small dice

salt and freshly ground black pepper


To serve

4 ripe vine tomatoes, seeded and finely chopped

3 tablespoons each chopped fresh cilantro, flatleaf parsley and mint

Preheat the oven to 350F.

Place the coriander seeds, cumin seeds and peppercorns into a heavy-based pan and toast for 1-2 minutes until aromatic. Transfer to a pestle and mortar and crush to a powder, then stir in the harissa with a teaspoon of salt until well combined.

Lightly score the skin of each rack of lamb into a diamond pattern with the tip of a very sharp knife, taking care that you don't cut through to the meat. Rub the spiced paste all over the flesh.

Heat a large frying pan. Add the racks of lamb, fat side down and then sear all over. Transfer to a small roasting pan. Roast for 15 minutes, or a little longer, depending on how pink you like your lamb. Remove from the oven and set aside in a warm place to rest for 10-15 minutes.


Place the bulgar wheat in a pan of salted boiling water and bring to the boil, then boil fast for five minutes until tender. Drain well and place in large bowl. Stir in the lemon juice with two tablespoons of the extra virgin olive oil.


Heat a large frying pan with two tablespoons of the light olive oil. Tip in half the eggplant cubes, season generously and sauté for about 10 minutes over a high heat until really crispy and tender. Drain well on kitchen paper. Repeat with remaining light olive oil and eggplant cubes. Leave to cool slightly, then stir into the bulgar wheat.


To serve, stir the tomatoes and herbs into the bulgar wheat mixture and season to taste. Drizzle with the remaining tablespoon of extra virgin olive oil. Carve the rested lamb into chops and arrange on warmed plates with the roasted eggplant salad.

Twice-Grilled Stuffed Zucchini
Makes 4 main-dish servings or 8 side-dish servings


1/4 cup sun-dried tomatoes packed in oil, drained and chopped

4 ounces local goat cheese

1 clove garlic, minced

1/2 cup fresh bread crumbs

2 tablespoons walnuts or pine nuts

1 tablespoon fresh basil, chopped

1 tablespoon fresh thyme, chopped

4 small zucchinis

2 teaspoons olive oil

Salt and pepper

Prepare a medium fire in the grill. In a small bowl, combine sun-dried tomatoes, goat cheese, garlic, bread crumbs, pine nuts, basil and thyme. Set aside.

Slice zucchini lengthwise. Using a spoon, scoop out a trough down the center of each half. Brush lightly with olive oil; season with salt and pepper. Grill, cut-side down, until grill marks form, about 5 minutes; turn and grill lightly on other side. Remove from grill.

Stuff each zucchini half with 1/ 8 of the filling. Wrap in foil and return to grill. Cook about 15 minutes, until zucchini is soft and filling is warm.

Bell Pepper Chutney
Fresh tasting and colorful this is great topping grilled meat or chicken.

1 to 2 teaspoon mild olive or vegetable oil
1 medium red, yellow or orange bell pepper, cut into 1/4-inch dice (about 1 cup)
1 small sweet onion, cut into 1/4-inch dice (about 1/2 cup)
1 tablespoon local honey
1/2 teaspoon chopped fresh rosemary
1 1/2 tablespoons apple cider vinegar, or to taste


Place enough oil in an 8- to 10-inch saute pan or skillet to coat the bottom; heat over medium-high heat. Add the bell pepper and onion, stirring, and reduce the heat to medium. Add the cloves and a pinch of salt and cook for about 8 minutes, stirring, until the vegetables have softened. Remove the pan from the heat and add the vinegar. Return the pan to the heat and cook for 2 to 3 minutes, allowing the vinegar to reduce and the flavors to meld. Taste and add vinegar as necessary.