Eggplant Recipes

Adapted from www.theironyou.com.  Since we grow the Oriental Eggplant, aka the long skinny eggplant, I suggest two options of slicing it.  Rounds are more numerous and smaller where as lengthwise strips might be easier to handle on the grill.  You choose whatever way you want to cut it!

• 1 large eggplant or multiple medium eggplants, either cut on the round or lengthwise in strips, 1/4 inch thick
• 6 TBLS olive oil
• 4 garlic cloves, minced
• 4 TBLS balsamic vinegar
• red chili flakes (optional)
• salt
• pepper to taste

Sprinkle eggplant slices with salt and let stand in a colander for about 30 minutes to draw moisture out.  Rinse to remove most of the salt, pat dry with paper towels. Combine olive oil, garlic, balsamic vinegar, chili (if using), salt, and pepper in a bowl.  Add eggplant and marinate for at least 15 minutes.  Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates) and Grill eggplant slices for approximately 2 to 3 minutes a side (or more), or until you get good grill marks.  Serve hot!

A delicious Sicilian eggplant spread.  Recipe courtesey of CSA member Mary Sue.

• 1 ½ to 2 pounds eggplant, diced
• 2 Tablespoons olive oil
• 1 medium onion diced
• 4 stalks tender celery, diced
• 3 – 4 large cloves of garlic, minced
• 2 red peppers, diced
• 1 14 ounces can of diced tomatoes (or about a pound of fresh tomatoes, seeded and diced)
• 3 Tablespoons capers, rinsed
• 4 Tablespoons Kalamata olives, seeded and coarsely chopped (or green olives if you prefer)
• 2 Tablespoons of sugar
• 3 Tablespoons red wine vinegar
• Fresh basil, torn into small pieces
• Salt and ground pepper to taste (taste the Caponata before adding salt, as the capers and olives have already added salt).

Heat 1 Tablespoon of olive oil in a very large skillet, add the onion and celery. Cook and stir until onions and celery are soft, then add the minced garlic. Cook, stirring, for several minutes, then add the diced peppers. Add another Tablespoon of olive oil and the eggplant. Stir while cooking for about 5 minutes, until all vegetables are tender.

Add the tomatoes, capers, olives, sugar and vinegar to the pan and cook slowly until mixture has thickened slightly. Season to taste with salt and pepper. Add torn basil and stir. Cool before serving. If possible, let it sit overnight in the refrigerator before serving so all the flavors develop. Serve at room temperature. Wonderful as a topping
on small wedges of pita bread or as a bruschetta topping.

Theoretically, it keeps well in the refrigerator for several days, but it never lasts that long in our household!

• olive oil
• 1 large eggplant or 2 medium eggplants, peeled and cubed to 3/4"
• 2 leeks, chopped
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 3 eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese
• 1/2 cup cheddar cheese
• 1/4 TSP nutmeg
• salt and pepper to taste
• pie crust (Ha!  If you don't have one, grease your pie pan well and make it without!)

Heat olive oil in skillet.  Add eggplant and saute until softened, 5-10 minutes.  Add leeks, onions, and garlic and saute until translucent, stirring, another 5-10 minutes.  Add salt and pepper and drain excess oil.  Mix milk, cream, and eggs together.  Add veggies to crust.  Pour over egg mixture.  Top with cheese.  Bake at 350 degrees until golden brown and cooked through, 35-40 minutes.

• Eggplant, peeled or unpeeled depending on preference, and cubed into 3/4" cubes
• Summer squash, cubed into 3/4" cubes
• garlic cloves, whole and unpeeled, to taste
• olive oil, salt and pepper to taste

Toss the cubed veggies with oil, salt and pepper.  Roast at 375 degrees (in two separate dishes as one may take less long than the other) for approx 30-40 minutes, or until they are tender.  You can throw the garlic in with the veggies.  Remove all from oven.  Peel the garlic, squeeze out roasty garlic flesh, and mix everything together.  Check for seasonings and serve hot!