eggplant

Grilled Eggplant and Smoked Mozzarella Melts

We are still trying to convince Steve, our Board President, to eat eggplant.  Maybe this recipe will do it since it’s made with Farmers Market fixings.  Shop Carly’s Confections for your crusty bread, Mavra’s for the Greek olive oil, and our produce vendors for your eggplant, basil and tomatoes.  Top it off with the smoked mozzarella from The Cheese People.

Ingredients:

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  • Canola oil, for the grill

  • 4 large slices country bread (1 inch thick)

  • 2 medium eggplants, sliced 1/2 inch thick

  •  1/4 cup olive oil, plus more for serving

  • Kosher salt and black pepper

  • 1 clove garlic, halved

  • 12 ounces smoked mozzarella, cut into 8 slices

  • 2 large tomatoes, sliced

  • 1 cup fresh basil Green salad, for serving

Instructions:

  1. Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

  2. Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.

  4. Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

Recipe courtesy of Real Simple

Ratatouille

Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken. The possibilities are endless along with a glass of wine from Glunz Family Winery.

Ingredients:

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  • 10 tablespoons olive oil, divided
  • 4 red bell peppers, seeded and chopped
  • 2 yellow onions, chopped
  • 2 heads garlic, cloves peeled
  • 2¼ teaspoons kosher salt, divided
  • 2 eggplants, chopped
  • 4 zucchini, chopped
  • ¼ cup loosely packed fresh oregano leaves
  • 2 tablespoons fresh thyme leaves
  • 4 pints cherry tomatoes, halved (quartered if large)
  • 2 teaspoons red wine vinegar

Instructions:

1. Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.

2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.

4. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.

5. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.

Eggplant, Zucchini, and Tomato Tian

Tian, a French word used throughout Provence, refers to both a shallow cooking vessel and the food cooked in it. Make your tian Farmers Market Style using fresh vegetables from our farm stand vendors, cheese from The Cheese People, and crusty bread from our artisan bakers.  Don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  • 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 4 ounces French bread baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 cup fat-free, less-sodium chicken broth
  • Cooking spray

Instructions:

Preheat oven to 375°.

  1. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  2. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to the processor; process until combined.
  3. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top.
  4. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Recipe courtesy of Cooking Light

Grilled Farmers Market Sandwiches

The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.  Don’t stop there.  Shop the Market for mushrooms, breads, rolls and anything else that strikes your fancy.  It’s all at the Market!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 8 (1/2-inch-thick) slices eggplant
  • 2 (1/2-inch-thick) slices red onion
  • 1 large zucchini, cut lengthwise into 4 pieces
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 tablespoon white balsamic vinegar
  • 4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally
  • Cooking spray
  • 4 (1-ounce) slices provolone cheese, halved
  • 8 (1/4-inch-thick) slices tomato
  • 8 basil leaves

Instructions:

1. Preheat grill to medium-high.

2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.

3. Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.

4. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.

5. Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.

Recipe courtesy of David Bonorn, Cooking Light

Eggplant and Peppers with Feta

Visit our farm stand vendors and select from their varieties of eggplant and peppers.   How do you select the freshest eggplant?  The flesh of the eggplant when pressed should have no hard spots and the skin should be shiny.  Ask your vendors and they will be happy to help you make your selection.  Don’t forget to get the cheese, fresh and dried spices and try a lemon flavored oil to add zest to the recipe.

Ingredients:

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  • 1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces 1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
  • 1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
  • 1/3 cup olive oil
  • 1/3 cup feta cheese, crumbled (3 ounces)
  • 1 tablespoon minced fresh marjoram, oregano, or basil, or a combination
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon

1. Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.

2. Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.

3. Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.

Recipe courtesy of Martha Stewart Living

Provencal Vegetable Tian

This simple but flavorful recipe is great for all the fresh produce coming into the Market.  Shop the Olive Tap and Wild Tree for a fine selection of oils and Olives4You has those wonderful Kalamata olives.  Don’t stop at the vegetable selection below, shop our farm stand vendors to add mushrooms and other farm fresh vegetables.

Ingredients:

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  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
  • 1 large zucchini (8 ounces), sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • 1/4 cup pitted Kalamata olives, pitted and roughly chopped
  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish

Directions:

1.       Preheat oven to 450 degrees.

2.        Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper.

3.       Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper.

4.       Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil.

5.        Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

6.       Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Recipe courtesy of Martha Stewart Living