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Eggplant for the Masses
It's happening again: a bumper eggplant crop to beat all bumper eggplant crops. It's going to thrill those of you who have been writing to me confessing that you can't get enough of the stuff, and have even been buying extra at the co-op. For the eggplant skeptics, now's your moment to overcome past prejudices and get down with some baba ganoush or eggplant parmesan (or make a generous gift of 5 big eggplants to your friend who loves them).
I'm a fan of the light and simple eggplant parm approach (who has time to sweat and bread and fry - all those extra eggplant steps!?). Think broiled eggplant, fresh tomatoes, sauteed onions, maybe some fresh mozzarella layered together and baked into a melty goodness. I wanted to make one last week but didn't get to the store in time to buy some mozzarella so instead I sauteed up fennel and Walla Walla sweets and layered it with tomatoes, feta, and broiled eggplant. I baked it at 400 until it was bubbling and then we ate it on quinoa. Almost vegan (for those who tend that way) and still so good (ok, can you tell I love cheese?).
Ratatouille is another way to burn through some eggplant and other than the dried herbs, your harvest basket this week contains everything you need to make this recipe.
If you can't imagine ever eating so many eggplants in one week (and um, yeah, there will be more next week), make a double batch of baba ganoush and freeze it for later.
Good luck, and enjoy. I sure am.
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