Eggplant! This vegetable is for everyone. If you haven't been a fan, may I please invite you to give it another try with a few suggestions here.... At the very least, I know we can all marvel at it's beauty! What an incredible and colorful vegetable! We also have the first of our green beans (though more colors than green) and celery this week! Be sure to cook the eggplant all the way for complete tenderness- this is the key to great flavor (eggplant is often undercooked giving it a rubbery texture that no one enjoys). No need to "sweat" the eggplant by sprinkling with salt because it is so fresh (another great example of the benefit of eating what is in-season!).
Eggplant is wonderful sliced into 1/4-1/2 inch slices and grilled or sauteed (try marinating in tamari, balsamic, and olive oil)- top with any combination of the following: Margaret's fresh goat cheese chevre from our farm stand, chopped tomato, roasted garlic, pesto, minced basil or parsley, carmalized onion. You can use leftover cooked eggplant to make a small batch of baba ghanoush- purreed with tahini, lemon, garlic, and olive oil. Smear this on a nice slice of Moxie bread! Coconut curry with cooked eggplant, onion, and more along with basmati rice is fantastic and easy to make at home. Here is my favorite Caponata recipe, a gourmet Italian salad/ bruschetta that takes a little bit of time but is well worth it:
A good summer recipe: Eggplant Caponata
2 medium eggplants ½ cup chopped green olive
2 Tb olive oil ¼ cup chopped fresh parsley
1 cup chopped onion 2 Tb red wine vinegar
1 clove garlic 1Tb honey
2 celery stalks (optional) ¼ cup capers
½ to 1lb ripe juicy tomatoes salt and pepper to taste
Bake eggplants on a sheet at 400 degrees until they collapse (about 40 min). When cool, peel and chop. Saute onion, garlic, and celery in 1Tb oil. Add tomatoes, olives, capers, and honey for a few minutes. Combine with the rest of ingredients in a bowl. Serve at room temperature with bread, crackers, or rice. Delightful and easy to take on the go.
BTW I am on a personal mission to help everyone love every vegetable! Can you blame me? What we see on this Farm is amazing and inspiring everyday. I truly believe that what thrives here in our local region is the best food meant for us to nourish our human bodies and our spirits.
**Weaving a tapestry of a summer fruit on an imaginary frame is an air-loom tomato.
