Tips and Recipes
for Brookfield Farm Crops

  
   
 
 
Eggplant (Solanum melongena)

 Much of the world knows this fruit by the word "aubergine," but the name 'eggplant' derives from its white, egg-shaped Indian ancestors. Related to tomatoes, potatoes, and peppers, eggplants are marvelously versatile, lending themselves to Italian, Greek, and Middle Eastern cuisines. They are not particularly nutritious, but eggplants are a good source of folic acid.
 
 


Recipes:

Eggplant Pasta Sauce
1 lb eggplant, diced
2 green peppers, diced
2 cloves garlic, crushed
3 cups tomatoes, chopped
12 oz tomato paste
2 cups dry white wine
basil, oregano and pepper to taste
olive oil

Eggplant in your sauce adds a lot of flavor and pizzazz to regular tomato sauce. The neon eggplants are thin-skinned and quite delicious. Stir fry garlic in olive oil and then add eggplant, green peppers, tomatoes, (1/2 cup of sliced black olives and 3 tsp of capers are also tasty additions)basil, oregano and pepper to taste, tomato paste and white wine. Simmer for at least 20 minutes. Pasta sauce like you've never had before!

Eggplant Minestrone
2 tsp olive oil
1 onion chopped
1 lb ground beef
2 cloves of garlic
1 eggplant, peeled and diced
3 zucchini
3 diced carrots
2 stalks of celery
8 tomatoes quartered
4 cups of stock
oregano, basil a bit of sugar to taste
1/2 cup elbow macaroni
1/4 tsp pepper and salt to taste

Sauté garlic and onion in olive oil in soup kettle until browned. Add beef, fry for 5 minutes. Add vegetables, herbs, sugar, and stock and simmer uncovered for 1-2 hours. Add macaroni and cook for another 20 minutes until tender but not too soft. Add pepper and salt to taste. You can also substitute brown rice for the macaroni and mix and match anything...more eggplant, some potatoes, whatever!


Ratatouille Bake
1 tbsp olive oil
3-5 cloves garlic
1 onion
2 cups eggplant
2 cups zucchini
1 green pepper
2-3 tomatoes
2 tbsp parsley
2 tbsp basil
salt and pepper
8-10 oz cheese-filled pasta
4 oz mozzarella

Heat oil in skillet and add garlic, onions, and eggplant and sauté for a few minutes, stirring constantly. Add other veggies, herbs, salt, and pepper. Stir well and cook over medium heat a few minutes more. Reduce heat and allow to cook until veggies are simmering. Cook pasta. Lightly oil a large casserole and line bottom with pasta, and cover with hot veggies. Top with grated cheese. Broil until nicely brown on top. Serves 6.

Baked Eggplant with Garlic (from: Farmer Dan!)
Pour some olive oil on a baking pan. Clean garlic and press (or cut) cloves into olive oil. I use up to one clove per eggplant! Slice eggplant in half and lay cut side down on the olive oil/garlic. Bake uncover at 375 for an hour or until flesh of eggplant is completely soft. Scoop out eggplant insides with a chunk of fresh bread (or if you're fancy a piece of chicory). This is a heavenly delight!

 


Storage Tips:

  • Eggplant is best eaten fresh. Store unrefrigerated at a cool room temperature, or in hydrator drawer of refrigerator, for up to one week.

  • For longer-term storage, dishes like baba ghanoush and ratatouille freeze well in airtight containers.