Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.
I love eggplant and was so tickled to see it in the box today. Maybe for today, maybe for later in the summer when you need some other eggplant ideas, try this slow-cooker recipe for an eggplant sauce. Love it. The original came from Better Homes and Gardens magazine. It calls for canned tomatoes, but when the tomatoes start coming in, it’s delicious made with fresh tomatoes.
This lovely recipe comes to us from Garnish & Gather, the Atlanta-based local organic dinner delivery service. It will use up three of the vegetables in your box. No farro on hand? Substitute whatever grain – bulgur, rice, quinoa – you have in your pantry.
From the “Chez Panisse” cookbook. A simple way to serve eggplant.
A big gorgeous eggplant just cries out to be used in a dish like this one from Women’s Health magazine.
The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it’s broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
This recipe is from Eric Roberts of The Iberian Pig and was demonstrated at the Peachtree Road Farmers Market this summer. A lovely side dish, a lovely snack all by itself.
Love this recipe from Saveur. With the small eggplants in today’s box, you can serve one eggplant per person as a main dish.
This is more inspiration than recipe. The original idea came from Fine Cooking magazine.
This Persian pickle is a great way to serve eggplant. I got the original recipe from Saveur magazine. The dried mint is a totally Arabic thing. Don’t substitute fresh. Just skip it if you don’t have dried.