My Garden- Eggplant Recipes

Japanese Eggplant

Beneficial Farms CSA sold eggplant starts for the Japanese variety called “millionaire” and an heirloom called “black beauty” in June.  Many of you are growing them and receiving a great fall harvest.  Eggplant is a great plant to grow in your garden as CSA members because it is not on the list of vegetables that Beneficial Farms has distributed.  Last year I grew six different varieties of eggplant including white, rosa bianca and Turkish orange that made fruits as small as a tomato and did not really taste like an eggplant.  It was a lot of fun to experiment with these new plants.  I made a lot of eggplant parmesan, baba ganoush and stir frys.

Black Beauty Eggplant

This year I bought three Japanese plants and three black beauty plants.  One of the black beauty plants developed Fusarium wilt and I pulled it out last month, but the other two produce about five eggplants per week.  The Japanese variety plants also are great producers this fall.  With all of the eggplant, I had to expand my recipes.  These eggplants have a rich flavor and did not have any bitterness.  I pick them when they are small and heavy.  I have been grilling them in the summer, but you could also roast them in the oven.  Here are some of the ones that have worked well this summer and fall.

Baba Ganoush Hummus

Adapted by Amy

6 to 8 Japanese and/or Black Beauty small eggplants

2 cloves of garlic, crushed into a paste by dicing and blending with a little salt

1 lemon

1 scoop (1/3 to 1/2 cup) of tahini from the bulk bin at the grocery store (I buy it this way to keep it fresh)

1 can of garbanzo beans, rinsed

1/2 cup of fresh Italian parsley

Cut off the tops of the eggplant and slice in half.  Pour olive oil on your hands and gently coat the eggplant.  Grill at 400 degrees until the eggplant wilt a little, about 10 minutes.  Let cool.

In a food processor, add all other ingredients.  Add lemon juice to taste.  I usually start with half of the lemon and taste after the first blend.  Blend until smooth.  Cut the eggplant into smaller chunks and add to the mix.  Add salt and pepper to taste.

Serve on a platter with a drizzle of olive oil down the middle and the parsley.  Add grape tomato halves, diced cucumbers, black olive rings and feta cheese around the sides to add to the dip experience.  Serve with pita bread or pita chips.  Enjoy.

Eggplant Green Curry

From Simply Recipes Blog

This recipe gives tips on bringing out the flavor in the curry and the eggplant.  It uses traditional ingredients that you can purchase at Ziggy’s International Market in Santa Fe or through the online links in the recipe.

Click here for the recipe

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