(photo via CSA member Krossbow on Flickr)
Eggplant is plentiful in the current shares and there's more on the way as we kick off August.
If you, like me, have trouble finding ways to use all that marvelous eggplant, here are a few ideas that will hopefully help you navigate these aubergine waters.
CSA member Bonnie used her eggplant haul to try out four recipes recently. There's Eggplant Dip, Eggplant Fries, Creole Aubergine, and an Eggplant Parmesan. Though the dip got mixed reviews, the fries, Creole dish and parm were all big hits. Bonnie has the recipes over on her blog.
On my personal blog, our hands-down favorite Eggplant dish is this Eggplant Parmesan for Two, which is just delicious (and can easily be expanded to feed more people). Another favorite that uses lots of the current Clagett produce is this Eggplant, Zucchini and Tomato Bread Gratin.
Last year here on the CSA blog, we rounded up 7 new eggplant ideas from members.
And finally, CSA member Deborah shares her favorite eggplant recipe (below).
Do you have a recipe to share? Please do in the comments!
From: Cooking with Herbs & Spices by Craig Claiborne
Yield: about one quart
3 cups peeled and cubed eggplant
½ cup stuffed green olives
1/3 cup chopped green peppers
1 cup tomato paste
1 medium onion, coarsely chopped
¼ cup water
¾ cup sliced fresh mushrooms
2 TBS wine vinegar
2 cloves garlic, crushed
1 ½ tsp sugar
1/3 cup olive oil
1 tsp oregano
1/8 tsp ground black pepper
Put the eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet. Cover and cook gently ten minutes, stirring occasionally.
Add the remaining ingredients and mix well. Simmer, covered, until the eggplant is tender, about thirty minutes.
Put in a dish, cover and chill in the refrigerator overnight to blend flavors. Serve on lettuce leaves.