EGGPLANT! a bumper crop!

Get out those favorite eggplant recipes. Lots of eggplant in the CSA shares and at farmer's market. I think I will freeze a bunch for eggplant parm this winter.

Here are some of our favorite recipes.


Baba Ganouj-- a Middle Eastern eggplant dip. Makes a wonderful light summer meal surrounded with lots of fresh vegetables and bread to dip into it.

One large or two med-small eggplant 1 tsp. salt (to taste)

juice of one lemon plenty of black pepper

1/2 cup tahini 1 Tbs. black olive oil

3 crushed cloves of garlic 1/2 cup minced parsley

1/4 cup minces scallion or red onion

Preheat oven to 400. Cut off eggplant stems. Prick eggplant with fork here and there. Place directly on oven rack and roast until completely saggy soft (about 45 mins to 1 hour). Let cool enough so you can scoop out the insides and mash (or put into food processor) and mix with other ingredients. Chill completely.

Thai Eggplant Dip-- From Asparagus to Zucchini: a guide to Farm-Fresh Seasonal Produce

Prepare eggplant as you do for Baba Ganouj above but mash or blend with the following:

3-4 cloves Garlic 1 TBS minced fresh ginger

2 TBS soy or tamari sauce 2 TBS rice vinegar

1TBS sesame oil 1 TBS minced fresh cilantro

1/2 tsp crushed red pepper flakes salt to taste.

Serve with Warm PITA BREAD triangles. makes about 2 1/2 cups.

Ratatouille-- the Moosewood Cookbook

Now is the time for this Mediterranean vegetable stew! Also freezes well for a taste of summer when there is snow on the ground! Try grilling some or all the vegetables before combining in stew for a rich grilled flavor!

1 med onion, chopped

2 bell pepper, in stripes or cubed

1 or 2 summer squash or zucchini, cubed

1 small or med eggplant, cubed

4 cloves garlic, crushed

2 med tomatoes in chunks

bay leaf

1 tsp: basil, marjoram

1/2 tsp oregano

dash of rosemary

3 TBS of dry red wine

1/2 cup tomato juice

2 TBS tomato paste

2 tsp (about) salt

black pepper

1/4 c olive oil

some parsley, chopped

Sauté onion, garlic and bay leaf in olive oil until onion turns transparent. Add eggplant, wine and tomato juice. Add herbs, mix well and simmer 10 minutes. Add salt pepper, tomatoes and tomato paste. Mix well , Simmer until tender. Serve with fresh parsley on a bed of rice or in a bowl along with some good hearty bread.. also good with grated cheese on top!