20130911-53

Fall - september 25, 2013

Summer is over.

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Pasta with Roasted Vegetables
september 24, 2013

This is another use for the vegetables I roasted earlier this week, using Tamar Adler's method. On Friday, I loaded the oven with a tray of eggplant and peppers, a tray of acorn squash, a glass baking dish of cherry tomatoes and another glass dish of zucchini. Most of it turned out pretty well.

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Join the Eatwell Farm CSA

Roasted Vegetables
september 16, 2013

The really special part of this is the yogurt sauce recipe that came in last week's newsletter. I tried out Tamar Adler's instructions for roasting vegetables on cherry tomatoes, zucchini, turnips, eggplant and peppers last friday. They were pretty delicious just on their own or mixed into bulgar, but now we'll have them with sauce! 

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Aubergines with Bulghur Wheat
september 12, 2013

Ok, ok, I know. It's an eggplant. And bulgar. Those Brits and their crazy misspellings! There will be some mint in this dinner, too. I've recently fallen back in love with bulgar's nubby nuttiness and we have eggplant in the CSA box, again. On p.19 in Nigel Slater's The Kitchen Diaries.

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Buy the BookPomegranate Glazed Eggplant
september 5, 2013

Pomegranate molasses is one of those strange ingredients sitting in my fridge that I very rarely use. How exciting that it will help me use another ingredient I very rarely use: eggplant. This is made with tempeh and the recipe calls for winter squash, but I'm going to see if I can sub in zucchini instead. Because it's still summer.

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GrillingEggplant

Tasty Mush from Garden Gems - september 2, 2011

If you know me at all you have probably heard that I do not like eggplant. These are strong words, because with adequate salt, I really honestly do enjoy almost all food. But  having nearly no taste of its own and the texture of either a stiff sponge or a gooey mess, depending on how it is cooked, eggplant does not win me over.

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Ratatouille

Ratatouille Wins One for Zucchinni, or Maybe Cucumber - september 10, 2010

As I've mentioned before, I don't love eggplant. But this is their season, so mixed with some good tomatoes, peppers, an onion and whatever zucchini you have cluttering up your counter (or fridge or garden), they're really not so bad. Especially when served over saffron rice. With lots of butter and salt. The rice is my favorite part of this dinner. 

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HowToCutAnOnion

Quick Eggplant Chicken Curry and How to Cut an Onion - august 19, 2010

We came home late from school, again today. I started Sesame Street at 5:00, hoping to have dinner on the table by 6:00 and finished by 6:15, which seems easy enough, since the kids either gobble it down or don't eat at all. Today's scheduled recipe was eggplant curry, using leftover chicken from tuesday's paella. But, I hadn't salted the eggplant beforehand, and now twenty minutes of letting salty eggplant sit and drain into the sink seems like an awful waste of time.

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