Eggplant

This year has given us a bumper crop of eggplant. We have several plants and they all look similar to this one.

Photo Credit: CK Worley

Luckily for me we have the June/July issue of Garden & Gun magazine. This is a wonderful magazine filled with all sorts of interesting articles. One page is dedicated to eggplant recipes. These recipes come from chef Matthew McClure who works at Hive in Bentonville, Arkansas.

First Recipe is called Whip a Dip eggplant snack.

Halve 3 eggplants lengthwise, season with salt and toss with olive oil. Roast, flesh side down on a baking sheet, in a 350 degree 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, 1/2 teaspoon pink peppercorns. (I used regular cumin out of the bottle and regular black peppercorns.)

Photo Credit: CK Worley

Add 1/2 shallot (for best results soak slices in red wine vinegar for a least 30 minutes first).  I didn't have a shallot so I used a plain yellow onion and it turned out just fine.

Photo Credit: CK Worley

Add vinegar to taste, and serve with pita chips and crudités. It tasted great but it looks a little dull. Perhaps so colored corn chips might work to brighten up this dish. It's worth a try.

Photo Credit: CK Worley

Next was a eggplant disc that they suggested be served in a salad but we used it as a side dish. The original recipe called for the eggplant to be peeled which I didn't do and I liked it that way.

Photo Credit: CK Worley

Slice eggplant into 1/2 inch thick coins. Place in a bowl with 1 cup rice wine vinegar, 2 cups of water and 1/2 cup sugar. Soak for 30 minutes.

Photo Credit: CK Worley

Remove eggplant from marinade and let it dry for a few minutes. Meanwhile, heat 2 tablespoons olive oil in a cast-iron skillet. Add eggplant and caramelize, about 3-4 minutes per side. Drain on paper towels.

Photo Credit: CK Worley

These discs were so tasty. Crunchy at first, followed by a creamy yummy flavor. My favorite.
Eggplant fruit between August and October and the plant itself grows fairly tall and needs plenty of room to grow. I've got plants in the ground, in pots and in my raise garden bed. Whichever way you find is easiest growing eggplant is worth doing.