We grow lots of Asian eggplants, the long skinny purple ones. We also grow fat Italian eggplants – Nadia is a little more purple and Black Beauty is really a shiny black. We also grow striped eggplants – some are Italian style, “Calliope,” and the others are tiny little skinny ones, “Fairy Tale.” I think they can all be easily stir fried, grilled, or roasted. I tend to use the skinny ones, sliced once lengthwise for grilling and the fat ones for round slices for fried eggplant parmesan. When the abundance is on, baba ganouj is a great dip for fresh cut veggies (especially carrots and cucumbers) and pita bread.
Advertisement
August 14, 2009 at 8:05 pm |
Hey! Chris asked and here was an email the very next day!
Hi, here’s a baba ghanouj recipe that we love:
1 large eggplant
1/4 cup fresh lemon juice
4-5 tablespoons tahini
2 cloves garlic
1 1/2 teaspoons of salt
1/4 cup fine chopped fresh parsley
Instructions:
Remove green leafy part around stem of the eggplant but do not remove the stem.
Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.
Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini. Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.
July 22, 2010 at 7:08 pm |
I buy the fat round ones and just slice them, salt and rinse the slices and then bake with tomato sauce and some parmesan cheese. No breading or frying involved so healthier and just as tasty.