11th CSA Share: Beans, Eggplant and Peppers
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More Zucchini Ideas From Our Members. Plus, Ideas for Eggplant?

IMG_3897 We got some great comments from our members about new ideas for zucchini. They were so great, in fact, that I've collected them below.

With five pounds of eggplant in this week's share, many of us will no doubt be looking for new ways to use it. Do you have a favorite eggplant recipe? Post a comment or email them to me, and we'll feature them on a round-up here on the blog. 

Now on to your zucchini ideas!

(Photo via TheBittenWord.com)

From Stacy:

Coarsely shred 2 medium zucchini and 2 medium carrots (unpeeled). Melt 1 T vegetable margarine in large non-stick skillet. Saute 2 sliced garlic cloves in pan 1 minute. Add veggies, plus a little chopped fresh basil and thyme. Saute uncovered 5 min until liquid from zuchini gone. Salt and pepper if you like. Add 1 or 2 T grated Parm cheese when serving.

From Meghan:

I picked up an eight-ball zucchini last Saturday as well as a patty-pan squash and I stuffed them with a mix of quinoa, corn from a local farmer's market and then garlic, green bell pepper, cherry tomatoes, garlic, onion, and some eggplant (all from the farm share). 1. Cut off the tops of the squash, scoop out the insides and diced them up with the rest of the veggies. 2. Steam the squash in a large pot for about 8minutes or until they are slightly tender. 3. Sauté the diced up veggies with a little olive oil, salt and pepper. Stir in the quinoa (pre-cooked). 4. Stuff the squash, sprinkle a little grated cheese on top (if you wish) and place the lids on last. 5. Place them in the preheated oven (350) and bake for about 20-25minutes. Delicious!

From Abby:

I like to make zucchini and yellow squash the way my great aunt Florene, a very southern cook, did. Cut up an onion, chop up your squash, and cook them until tender in a little water. Add butter (Imperial margarine if you're Aunt Florene), S&P, mash with a potato masher. (She drained the water off hers, but I just use a little then cook it down to retain the vitamins.) Add a little cream or milk and cook down a bit more. Consider a pinch of sugar or honey if you like. I've made it various ways--with a little tahini, or sometimes soymilk, etc.

From Mose:

Crunchy parmesan zucchini sticks! cut up "fry" size zucchini, dip in egg, then into a mixture of bread crumbs (i used panko), cornmeal, and parmesan cheese. spread on a baking sheet and pop them in the oven for about 25 minutes at 425. we had them with a dipping sauce made from our tomatoes and basil. looking forward to making them again this week :)


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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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