Varieties we are growing this season:
We grow smaller delicate varieties that do not need to be peeled. Eggplant can not be eaten raw and must be cooked. Eggplant is flavorless and will take on any seasoning/flavor you would like to add to you dish. It’s “meaty” texture resembles mushrooms when not overcooked.
Farm Favorites:
Eggplant “sausage” – slice eggplant into half rounds or dice; heat fennel seed and red pepper flakes in a frying pan to release the oils in herbs just a few minutes; add olive oil – a few tablespoons; allow the oil to heat up a bit; add eggplant; smoked paprika is also a great addition; stir to coat with seasoning and oil; cover pan allow to cook until tender; add salt to taste. We add it as a topping on our homemade pizza.
sliced and marinated in olive oil, balsamic vinegar, smoked paprika, salt & pepper (liquid smoke-optional) then grilled or oven-roasted. A great addition to sandwiches hot or cold.
Ratatouille (pictured below- Eggplant, peppers, onion, tomato, garlic, basil, parsley, summer squash)
Moroccan Eggplant Tagine – Member Recommended – thanks Libby!
Eggplant “bacon” – there is even a video – Thanks Danielle!
Baba Ganoush – Eggplant dip
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