CSA 2024 Spring Week 12

Written by

Kathy Aylesworth

in

Tulsi Basil 

Sweet Baby Carrots

Red Chard (COG)

Fairy Tale Eggplant

Eggs (FSF)

Sweet Onions, Cured

Jalapeno Peppers Mix

Stone fruit Medley (WAT)

Fingerling Sweet Potatoes

In this week’s share, the adorable tear shaped eggplants that fit neatly in the palm of your hand are called fairy tale eggplants. Light purple in color with white marbling, this mini eggplant variety has become popular in recent years for good reason. The skin is thin and edible and seeds are minimal. And hold up, eggplant critics – don’t write fairytales off as bitter! It doesn’t have that in common with your run of the mill Italian eggplant. Not seedy. No soaking required. No peeling. We know you’ll dig them, too.

This week, we’ve rounded up three recipes starring fairytale eggplants cooked up three different ways.

Eggplant Whipped Dip from Garden & Gun Magazine 

Ingredients

  • 3 eggplants
  • salt & pepper
  • olive oil
  • 1 tbsp cumin
  • 1/2 pink peppercorns
  • 1/2 shallot, sliced
  • red wine vinegar

Instructions

Halve 3 eggplants lengthwise, season with salt, and toss with olive oil. Roast, flesh side down on a baking sheet, in a 350ºF oven for 15 to 20 minutes. Remove and let cool, then scrape out flesh and discard skin. Puree flesh until smooth, then add 1 tablespoon ground toasted cumin, ½ teaspoon pink peppercorns, and ½ a sliced shallot (for best results soak slices in red wine vinegar for at least 30 minutes first). Pulse in a food processor until smooth, drizzle with red wine vinegar to taste, and serve with pita chips and crudités.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 

Fairytale Eggplant with Cashew Butter adapted from The Drifter’s Wife restaurant in Portland, ME
Ingredients
Eggplant
Instructions
Cashew Butter
  1. Cook shallot, garlic, cashews and olive oil in a small saucepan, over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sweetener and salt and toss to combine. Let cool. Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender or food processor until very smooth and pourable (it should be about the thickness of tahini).
Eggplant
  1. Preheat oven to 450°. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.
Assembly
  1. Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well. Spread ½ cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives. 
Roasted Fairytale Eggplant with Mint & Feta

Ingredients

  • 8 ounces Fairy Tale eggplants, trimmed and halved lengthwise
  • Pinch of kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoons finely chopped fresh mint
  • 1 1/2 ounces feta cheese, crumbled
  • Pinch of zaatar

Instructions

  1. Preheat the oven to 425 F. Arrange the eggplants cut-side up in a baking dish just large enough to hold them in a single layer.
  2. Sprinkle the eggplant halves with a pinch of salt. Drizzle evenly with half of the olive oil. Sprinkle evenly with the chopped mint then the feta cheese. Drizzle with the remaining olive oil.
  3. Roast the eggplants in the preheated oven for 30 to 35 minutes, or until the eggplant is tender and the feta is golden brown in spots. Serve warm.

Recipe source: https://www.thespruceeats.com/roasted-fairy-tale-eggplants-4068515

 

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