This week veggie box feature… Eggplant!

I always love when the box contains a new vegetable we haven’t been given before. So, this week’s blog I’ll focus on how to enjoy these delicious eggplants.

 

Did you know?

• Although we call them a vegetable, they are actually a fruit
• They contain vitamin B6, potassium and folate and are high in fiber
• They are related to potatoes, tomatoes and peppers
• Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines
• Although often enjoyed cooked, it can be enjoyed raw

Where to store it?
If stored on the counter, eggplant should last there for 1-2 days. Alternatively, you can refrigerate eggplant for up to a week when you store it away from other produce.

 

Skin on or off?
The skin is edible, so you can leave it on when preparing eggplant. Cut off the stem and then cut into your desired shape, slices and cubes are popular options. Cut off and discard any parts that are turning brown. Those parts are more bitter than the normally creamy white interior.

Whether eggplant is a staple favourite in your home or new to your tastebuds I hope you enjoy these easy recipes! Added bonus, many of them also contain other vegetables included in this week’s box.


Recipes

 

Mediterranean Roasted Eggplant and Veggies
Created by: Monica

This recipe couldn’t be easier! All you need is an eggplant, a few simple vegetables, some olive oil, and a baking sheet for roasting! It makes a delicious side dish!

Ingredients:
1 medium eggplant (about 2 cups)
2 medium zucchini or summer squash (about 2 cups)
2 cups tomatoes diced or cherry tomatoes cut in half
1 medium red onion
2-3 cloves garlic cut in quarters
1/3 cup olive oil
1/2 teaspoon salt
1/4 cup basil fresh and chopped

Instructions:
1. Wash and dice the eggplant, put it in a colander, and sprinkle it with salt.

2. Let the eggplant sit for about 30 minutes to get out all the bitter flavor.
3. Preheat the oven to 375° F (190°C).
4. Chop all the remaining veggies while the eggplant is sitting.
5. Rinse the salt off the eggplant and pat dry with a paper towel or clean cloth.
6. Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.
7. Bake at 375°F (190°C) for 50 minutes. (Give the veggies a stir after about 30 minutes of baking).
8. Sprinkle with fresh basil that has been cut or ripped into small pieces. Toss again to get all of the salt, oil, and basil mixed with the veggies.

 

Notes:
1. Some eggplants are more bitter than others.  You can taste the fresh raw eggplant.  If it's not bitter, you can skip the step of salting and washing it. (The fresher and tighter the skin on the eggplant, the less likely that it will be bitter).

2. You don’t need to peel the eggplant for this dish, but you can if you want to. If you want to peel it, a simple potato peeler will work.

 

 

Summer Eggplant Tomato Pie
Created By: Stacey

This recipe is healthy, quick, easy and takes advantage of some great summer veggies. Delicious served for brunch or lunch!

Ingredients:
1 large eggplant
6 Roma tomatoes, sliced into half-inch rounds
1 medium red onion, diced
2 cloves garlic, chopped
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 egg

3 TBSP butter, melted
1 TBSP prepared pesto
4 ounces mozzarella cheese, shredded
Fresh chopped, flat-leafed, Italian parsley
Salt and pepper to taste

Instructions:
1. Peel and cube eggplant, and boil in salted water until soft, about 10 minutes.

2. While eggplant is cooking, sauté onions and garlic over medium heat until translucent and fragrant, being careful to not burn the garlic, then set aside.
3. When eggplant is soft, drain water and mash. To eggplant mash, add sauteed onion, garlic, breadcrumbs, parmesan, egg, melted butter, pesto, and mix well.
4. Lubricate the pie pan with non-stick cooking spray.
5. Layer on the bottom of the pan with tomato slices.
6. Add eggplant mixture. Top mixture with the rest of the tomatoes.
7. Add shredded mozzarella and sprinkle with the fresh parsley.
8. Bake at 350 F for 30 minutes or until golden brown.

 

 

Baba Ganoush Recipe
Created by: The Endless Meal

One of my personal favourite dips! Perfect to dip this week’s veggies in! But after making and trying this easy dip you'll want to put it on everything!

Ingredients:
2 medium eggplants
3 TBSP tahini, see notes
2 TBSP lemon juice, fresh is best!
1-2 tsp sea salt
2 cloves garlic, finely minced
Olive oil, sesame seeds, and minced parsley, for toppings

Instructions:
1. Roast the eggplants in your oven: Preheat your oven to 425 degrees Fahrenheit. Pierce the eggplants a few times with a fork or knife. Place the eggplants on a baking dish and roast in your oven for 30-45 minutes, turning halfway through. The eggplants are cooked when they are very soft, the skin is dark, and they have caved in.

Or
Roast the eggplants on your BBQ: Preheat your BBQ to medium-high heat. Pierce the eggplants a few times with a fork or knife. Place the eggplants on your BBQ and let them cook for 30 minutes, turning halfway through.

2. Set a strainer over a bowl and place the eggplants into the strainer. Use a knife to open them up a little (so they cool faster), and then set them aside to cool completely.
   Once the eggplants are cool, peel them and discard the skin. Save the juice that collected in the bowl.
3. Place the creamy insides into your food processor, add the tahini, lemon juice, garlic, and 1 teaspoon of salt, and pulse until mostly smooth. Taste and add more salt, if needed. For a smokier tasting baba ganoush, add a tablespoon or two of the reserved juice.
4. For the best flavor, let the baba ganoush rest in your fridge for at least 30 minutes before serving then top with any or all of the toppings.

 

 

Eggplant Caponata
Created by: Eugenia Bone and Edward Giobbi

This caponata is a tangy eggplant salad served as a side dish or appetizer. This version adds bits of velvety avocado for added nutrients.

Ingredients:
2 TBSP brined capers, drained
1/4 cup extra-virgin olive oil
One 1-pound eggplant, peeled and cut into 1/3-inch dice
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium tomato, finely chopped
2 TBSP red wine vinegar
2 tsp sugar
1 tsp pine nuts
Salt and freshly ground pepper
1 Hass avocado, diced

Instructions:
1. In a small bowl, cover the capers with water and let soak for 15 minutes; drain.

 

2. Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat until the bottom browns, 5 minutes. Stir and cook until browned all over, 10 minutes longer. Transfer the eggplant to a bowl.
3. Add the remaining 1 tablespoon of olive oil, the onion and celery to the skillet. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add the tomato, cover and cook until soft, about 5 minutes.
4. In a saucepan, simmer the vinegar and sugar to dissolve the sugar. Add the pine nuts and capers and cook for 1 minute.
5. Return the eggplant to the skillet. Stir in the vinegar mixture and cook over low heat for 3 minutes. Season with salt and pepper and transfer to a bowl. Let cool to room temperature, then fold in the avocado.

 

 

Creamy Summer Pasta with Eggplant and Tomatoes
Created By: Makos

This creamy summer pasta recipe with eggplant and tomatoes is an easy and quick dinner which captures the essence of the Mediterranean summer!

Ingredients:
1 pound tortiglioni pasta
3 tablespoons olive oil
1 medium eggplant, diced
2 cloves of garlic, whole
2 teaspoons thyme
1 pound cherry tomatoes cut in half, or diced tomatoes
¼ - ½ cup sliced olives
1 ½ cup feta cheese, crumbled
½ cup plain Greek yogurt, whole or 2%, or more to taste
Salt and freshly grated pepper to taste
10-14 medium-sized basil leaves, chopped
1-2 tablespoons capers, optional

Instructions:
1. While you prepare the eggplant, cook the pasta according to the packaging directions, rinse it and drain well.

2. Heat a large skillet or a deep pan over medium/high heat and add the olive oil, the eggplant, the garlic, the salt, the pepper, and the thyme. Cook for 8-10 minutes or until eggplant is soft and tender.
3. Remove the garlic cloves from the pan and add the tomatoes and cook for 1 minute, then and add the yogurt, half of the feta, the basil, and the pasta. Stir and cook until feta is just starting to melt, about 1 minute. Remove from heat and add the rest of the feta. Taste and adjust seasonings.

 

 

Grilled Eggplant
Created by: Love & Lemons

Lightly charred and full of smoky flavor, grilled eggplant is a delicious side dish. Dress it up with a fresh couscous topping, or enjoy it on its own! Makes a delicious summer lunch or side dish for dinner.

Ingredients:

Grilled Eggplant
2 medium eggplants, sliced into ¼-inch-thick rounds
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper

Couscous Salad Topping
½ cup dry couscous
½ tsp extra-virgin olive oil, plus more for drizzling
1 garlic clove, grated
1 TBSP fresh lemon juice
½ tsp lemon zest
3 TBSP chopped dried apricots or Medjool dates
Heaping ¼ tsp sea salt
Freshly ground black pepper
Pinches red pepper flakes
¼ cup finely chopped fresh parsley
3 TBSP chopped or sliced almonds
¼ cup fresh mint leaves, for garnish

Instructions
1. Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, several grinds of pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.

2. Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill for 2 to 3 minutes per side, or until well-charred and tender.

3. Assemble the eggplant on a platter and top with the couscous salad. Garnish with the mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference. 😊