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« Meet Your Farmers: Emily + Learn About Our Partnership with Capital Area Food Bank | Main | 12th Share: Eggplant, Squash and Tomatoes »

August 02, 2010

Comments

Amanda

Eggplant Tacos

Saute some garlic, onion and jalapeno in olive oil until soft. Add 1 eggplant cubed. Cook until brown. Add 1 can of drained black beans. Cook until it simmers/boils. Add a diced tomato and stir in cilantro. Salt and pepper to taste. Most amazing taco filling ever (we have eaten in three times already)!

K

Last week I froze most of the eggplant and squash for ratatouille throughout winter. And we had a rif on eggplant parmesean — grilled eggplant layered with fresh mozz, topped with marinara and basil chiffonade.

And from Serious Eats, we're enjoying the Sweet Potato, Eggplant, and Spinach Madras Curry and Baingan Bharta.

I picked up okra at the farmer's market yesterday, so tonight's dinner is a southern-influenced tomato, eggplant, corn and okra stew.

Laura

The Szechwan Eggplant recipe above is almost exactly the one I made this weekend from another source - it was delicious! I would highly recommend it. Also, try this recipe for eggplant and white bean hummous.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-roasted-eggplant-hummus-recipe/index.html
Delicious!

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