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« 11th CSA Share: Beans, Eggplant and Peppers | Main | Meet Your Farmers: Emily + Learn About Our Partnership with Capital Area Food Bank »

July 28, 2010


mac sagada

Great recipe, especially the eggplant curry


We've been enjoying the following 2 eggplant recipes: Spicy Szechuan Eggplant and Eggplant Curry. They've been a staple around here for 10+ years and I don't recall where we got the recipes from.

2 Lbs Eggplant
2 Tab Ginger
1 Tab garlic
1/2 cup veggie broth
1/4 cup scallions, chopped (approx 3)
2 Tab soy sauce
2 Tab rice vinegar
1 Tab Dry Sherry
1/2 Tab Chinese Chili Paste
1 teas. sugar
2 teas. corn starch
1/2 Tab toasted sesame oil.
oil for stir frying and broiling

1. Preheat Broiler
2. Cube Eggplant
3. Place Eggplant on lightly oiled cookie sheet and broil, turning once
4. stir fry ginger and garlic in a little oil over high
5. Add everything (including broiled eggplant) but cornstarch and sesame oil
6. Dissolve cornstarch in small amount of water, add to mixture
7. Add sesame oil, stir
8. serve over rice


Eggplant (approx 1 lb)
1 large russet potato
1/2 onion
3 Tab butter
1/2 teas. cumin seeds, whole
1 teas. turmeric
1/4 teas. cayenne pepper
1/2 teas. mustard seeds whole
1 cup water
1.5 cup frozen or fresh peas (not pods)
1/2 cup yogurt, plain

1. Slice eggplant approx 3/4 " thick per slice
2. salt both sides heavily and set aside
3. chop onion, cube potato, heat butter in large skillet.
4. Add 1/4 teas salt and spices. When they are hot, add onion and potato and toss to coat.
5. Add water and cover. after 15-20 min. rinse eggplant quickly and press out water then cube
6. remove cover, add eggplant, peas, and yogurt.
7. stir often for 10-1 minutes.
8. serve over rice.


Quick and easy approximation of the takeout Chinese food staple, eggplant with garlic sauce. For about five Asian-style eggplants, mix half a cup of soy sauce with a quarter cup of rice vinegar, a couple of teaspoons of cornstarch, and a couple of cloves of garlic (minced). Cook the eggplant (grill, broil, or fry- can also add onion if you like), cut into bite-sized pieces, and pour the sauce over the vegetable(s). Boil the sauce for at least a minute to thicken.

This recipe works well for green beans and tofu, too.


I have a whole bunch of eggplant from U-Pick last week, so this weeks is a fiesta of eggplantery! Aside from the ever-classic ratatouille (cook eggplant, peppers, zucchini, tomatoes together until nice and saucy), I discovered a new recipe that I love.

Maqluba is a Palestinian rice-eggplant-meat dish (I used ground lamb though it would have been fine with no meat, or with veggies instead). I also used a mixture of brown and black rice, which gave the whole dish an appealing purple color.


Idea for Eggplant:

Slice 1 eggplant into medallions or lengthwise (skin on or off - your choice)
Bread w/egg wash and bread crumbs of your choice - brown up in a pan w/some olive oil. (it's okay if the eggplant isn't cooked all the way through - it will finish cooking in the oven)

Turn oven to 350

Prep a 9x13" pan w/olive oil spray
Lay eggplant on bottom, next layer enough sliced tomatoes to cover eggplant, then sprinkle some diced onion on top and generously spread your choice of shredded cheese on top. We used mozz and goat cheese but plan to try it w/blue cheese next time.

Bake uncovered in oven at 350 for about 30 minutes.

Serve w/fresh basil and rice.


Grilled vegetable panini! thinly slice summer squash,eggplant,onion,peppers lengthwise. marinate in olive oil,rosemary,oregano,oregano, thyme,salt & pepper. grill or saute veggies. slice French bread lengthwise. arrange on baking sheets & layer with mozzarella,veggies,and slices of tomatoes. drizzle w/olive oil & broil until cheese is melted. from: Animal, Vegetable, Miracle, A Year of Food Life by Barbara Kingsolver

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