August 12, 2010
FEATURED VEGGIE OF THE WEEK: EGGPLANT!
Truth be told, I very much disliked eggplant until I started growing it. But, as I watched the leaves grow large, the flowers open, and the fruits ripen I decided to give it another chance. If it was so beautiful in the field, I thought it surely could be beautiful in my belly. And lo and behold, Maggie prepared it to perfection with the below recipe. Now, I have branched out into the world of grilled eggplant, fried eggplant, stewed eggplant and other eggplant delights and I’m not turning back.
• 2 eggplants
• 2-4 Tbsp olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 2 tsp cumin powder
• salt and pepper to taste
First, roast the eggplant over an open gas range until the skin is charred and the eggplant is thoroughly cooked. It should be oozing its tastiness and making a bit of a mess. Then, place in a pot and cover until they cool off a bit. Next, peel off all the charred skin bits and put the meat of the eggplant into a blender or food processor. Add lemon, cumin, salt, and drizzle in the olive oil. Chill before enjoying. And serve with a dollop of olive oil on top
WHAT'S IN YOUR BOX?
Though eggplants orginated in India, Europeans gave it the name we now use because the variety poplar in the 18th century was a white goose-egg shaped fruit.
Eggplants bruise easily so treat them kindly. They should store well in a plastic bag in the fridge for about a week.