Baba Ghanoush

From Tina Moore:

Baba Ghanoush
1 eggplant
1/4 cup lemon juice
1/4 cup tahini ( sesame seed paste)
2 gloves garlic minced
salt and pepper to taste
1 1/2 tblsp olive oil

Preheat oven to 400. Lightly grease baking sheet.
Place eggplant on sheet and make holes in the skin with a fork. Roast for 30 to 40 min. turning occasionally until soft. Remove from oven a let cool a little. Remove skin and blend eggplant, lemon juice, tahini,salt, pepper and garlic until smooth. Slowly drizzle in olive oil. Refrigerate for 3 hours before serving. Great dip with pita chips.
I purchased my tahini from Pita House. Theirs is the best.

Roasted eggplant and red pepper sauce:


This recipe has been in our rotation for a few years now, and it seems like this week’s basket was made specially for it!

1 lg eggplant
2 med red bell peppers
1/4 c olive oil
2 T lemon juice
2 cloves garlic
1 tsp salt

1/4 tsp red pepper
1/4 c minced fresh basil

Cut eggplant and peppers in half. Place on baking sheet, brush with olive oil and bake at 400 for 35 min. Remove from oven and place peppers in container or paper bag. Remove from container and peel.
Scoop flesh from eggplant and place with the peeled peppers in a food processor. Add remaining ingredients except basil and process til smooth.
Pour over cooked pasta and sprinkle with the basil and shaved romano if desired.

-Elizabeth Randolph




Provencal Summer Vegetable Bake

used this recipe last night, it used most of the basket. Family & friends loved it. The recipe says it is 4 servings, but I feed 5 people and had almost half left over.

2 medium sweet onions
3 tablespoons olive oil
3/4 teaspoon salt
2 cloves garlic, chopped
1 15 ounce can cannellini beans, drained and rinsed

2 1/2 teaspoons herbes de Provence
1/4 teaspoon pepper
1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
3 large summer squash (combination of zucchini and yellow squash), ends trimmed
1/2 pound russet potatoes
3 plum tomatoes
4 ounces goat cheese
1. Heat oven to 400 degrees . Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a largesaute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole.
2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use afood processor fitted with a slicing blade or a mandoline.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1/8 teaspoon pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly.
3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.
Forget what you learned about salting eggplant.The theory is that it eliminates bitterness. But most varieties nowadays don’t have that undesirable trait, so salting only serves to increase a dish’s sodium level. Skip it
-Debbie Gantt

Stuffed Eggplant

I was very excited to have the key ingredients to one of the only things I can cook well in this weeks basket 🙂

Stuffed Eggplant

1 Large Eggplant, peeled and sliced into 1/4 inch slices
3 Eggs
2 cups of bread crumbs (I use the italian flavored ones, but you can add seasoning to your taste)
1/4 pound of fresh mozzarella cheese
1 bunch of fresh basil leaves

1 1/2 cups of oil

Heat oil in a deep frying pan while you start prep.
Layer a slice of mozzarella cheese and a basil leaf between 2 slices of eggplant. Coat the “sandwich” in egg and then bread crumbs. Prep several of these before adding them to the pre-heated oil. Stoves tend to be very different from one another, so watch the first batch closely. You want to cook them until they are golden brown and then flip them over to the other side. Place on paper towels to absorb the excess oil prior to serving.

-Beth Milbourne