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This Week's Share: Tomatoes, Cabbage and More

New Ideas for Eggplant

(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!


Eggplant Antipasto
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.


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This past Tuesday, a share member (Hammond, I think) suggested smoking the eggplant then freezing it. The smoked veggie would then be toted out to add as a flavoring to green beans, greens and the like. Great idea.

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