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Sigh… we’ve missed so much of farmer’s market season this year. It was great to pop in to the Beaverton Market yesterday and get a little late-summer color.
Aren’t those red peppers gorgeous? I could photograph peppers all day.
…And tomatoes! Actually, I’ll be roasting the two together this afternoon, with onions, per Sally‘s suggestion. Mmmmm.
I always want to buy eggplant, because they’re so pretty, but don’t quite have a repertoire of things to do with them.
I mean, I adore this recipe, but it takes takes a chunk of time, and makes a good-size mess. Any suggestions for something simpler?
And there are already signs that it’s going to be over soon.
There are lots more pics in the Flickr set, if you’re so inclined. (All taken just for you, Donna!)
Roasted summer vegetables – peeled cloves of garlic, quartered onions, peppers, aubergines, courgettes, whole young carrots etc. Prep the veg by cutting into big chunks, stick in a roasting dish with a little olive oil, fresh herbs and salt and pepper. Cover with foil and cook at 180 until done – I usually give them at least an hour but it depends how big they are.
Clara at Great Depression Cooking on YouTube has a new recipe up for Eggplant Parmesan. I don't much like eggplant but I saw this the other day so I thought I'd share.
I love the picture of the tomatos, those colours are beautiful. I was going to suggest making aubergine (eggplant) lasagne, but then I clicked on the recipe link and saw you’d already discounted it! One hint to make cooking them quicker – I never salt them. I really don’t think they need it.
I love this eggplant recipe in the cookbook The Occasional Vegetarian. http://vegefood.com/forums_7/index.php?topic=143.0
I have a great recipe for Eggplant Salsa, if you are a chips and dip kind of gal! Let me know if you are interested and I will get it to you.
Mmmm… thank you!
Oh, yeah – I love that show! Thanks for the pointer – I haven't
watched in a long time & missed that one.
with eggplant, the biggest key is simply to cook it enough. really, cook it to death. i rarely say that about anything, but eggplant is the exception. cooked very well in a tomato curry is delish. roasted with olive oil, salt, pepper, and fresh garlic in the oven (350 for 30 minutes or more) is great – even better if you throw in some tomatoes and zucchini and a couple peppers and then blend it all up into soup. or just eat it chunky, whatever. and really, i could go on and on and on. (come visit the farm, i will totally cook for you. i cook for everyone.)
OOh – Caponata. That does sound good and easy. Thanks!
Mmmm – yes! I'd love this recipe!
Awesome! I just may take you up on that sometime…
Awesome! I just may take you up on that sometime…
a lot of those photos would make great drawings :)
those tomatoes look like little candies with their colours
I love this recipe!
Eggplant Salsa:
4 medium eggplants
1 large red pepper, halved and seeded
4 large tomatoes, seeded and chopped
1 jalapeno, chopped and seeded (optional)
1 clove of chopped fresh garlic
Juice of 1 lime
1/4 cup of fresh cilantro
1/4 olive oil
salt and pepper to taste
Preheat oven to 400 degrees F. Cut off the tops of the eggplants and place them, together with the red pepper halves, on a baking sheet. Drizzle with oil and bake for 40 minutes.
Take them out of the oven and put them in a sealed plastic bag. The steam will make the skin slide right off. Dice the roasted veggies and put them in a large bowl.
Add remaining ingredients and blend well.
YUM!
They're tasting rather candylike at the moment, too. I love this time
of year, vegetally. :-)
OMG, this looks amazing! Thank you, Pat!
I love Eggplant Parmesan – just slice the eggplants, dip them in some egg and then in a mixture of breadcrumbs and italian seasoning (add a little parmesan cheese if you like.) Then fry them or bake them (but like another commenter said – make sure to cook them long enough!) Now, you can either smother them in spaghetti/tomato sauce and bake them with some mozarella and parmesan on top, just long enough for the cheese to melt and the sauce to get hot, and serve with pasta, OR you can just eat them straight up. Mmmmm, fried eggplant! :-)
Mmmm,,, that's good, too – thanks!
Always love your Fall harvest photos….Happy cooking!
xo
Pam
I picked a few eggplants on Sauvie Island awhile back, and asked twitter what I should do with them. Eggplant “fries” were suggested, and I couldn't find an exact recipe, but based on some web stuff I came across and the brief twitter description, I did something like this:
Slice up the eggplant into strips, like fries.
Fill 3 bowls with: flour, beaten egg, breadcrumbs (w/spices added if you want, I cheated and got the Italian seasoned breadcrumbs).
Dip each fry strip into each of the 3 bowls, in that order, to coat with breadcrumbs, and lay onto a greased baking sheet.
Bake on 350 for around a half hour, turning them in the middle if you're not lazy about cooking like I am.
(it's pretty much the eggplant part of this recipe: http://unbreaded.com/2009/03/06/weekend-recipe-… but cut in strips instead of slices.)
I made 2 eggplants worth, and we ate a ton of them for dinner that night (plain or dipped in ranch), then I ate them either on sandwiches or just plain reheated in the toaster oven for 3 lunches – SO yummy! Pete usually doesn't like eggplant, but he loved them!
Now, this is a cool idea, especially since I wouldn't have to mess with frying. Thanks! I'm totally trying this!
I also love to do eggplant parmesan, and baba ghanoush. But even simpler is to slice the egglplant about 1/4″ thick, coat with flour, saute and use as the filling in a sandwich. Get some nice bread and add whatever toppings you like: roasted peppers, sliced tomatoes, cheese (chevre is especially good) lettuce.
Madhur Jaffery's “World of the east vegetarian cook book” (??) which came out years and go, but is still in print, has some great eggplant recipes—an excellent one for babha ganoush of course, but also a Chinese-style eggplant salad, in which the eggplant is steamed in chunks and then mixed with a sesame-garlic dressing and served warm or cold, and a Japanese thing in which the slices of eggplant are broiled with a miso-paste topping….Yum!
Ooh – eggplant plus miso! My tastebuds did a little spasm of
recognition there. Thanks for the pointer! I'll look at the Library…
Madhur Jaffery's “World of the east vegetarian cook book” (??) which came out years and go, but is still in print, has some great eggplant recipes—an excellent one for babha ganoush of course, but also a Chinese-style eggplant salad, in which the eggplant is steamed in chunks and then mixed with a sesame-garlic dressing and served warm or cold, and a Japanese thing in which the slices of eggplant are broiled with a miso-paste topping….Yum!
Ooh – eggplant plus miso! My tastebuds did a little spasm of
recognition there. Thanks for the pointer! I'll look at the Library…