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Eggplant Patties

Many thanks to CSA member Jill Ramacciotti for sending us this recipe to share with all of you

Eggplant Patties
From the share:
1 medium eggplant, ends removed, peeled and cubed

From your kitchen:
1  1/2 C butter crackers crushed (can use breadcrumbs)
1  1/4 C shredded sharp cheddar cheese
1 egg, lightly beaten
2 T finely sliced scallions
1 garlic clove minced
1/2 t kosher salt
1/4 t freshly ground pepper
1/2 C vegetable oil

From your garden:
2 T fresh parsley chopped or 2 t dried parsley

Bring a medium pot of water to a boil.  Add the eggplant and cook until tender (About 5 minutes) Drain well – make sure to squeeze out all water.

Place in mixing bowl and mash well.  Mix in 1 cup crumbs, cheese, egg, parsley, scallion, garlic, salt and pepper. Mixture should be a consistency so you can make patties. If too moist, add more crumbs.

Heat oil in frying pan over medium heat until hot.  Place remaining cracker crumbs on a plate.  Form eggplant mixture into patties.  Coat with crumbs. Fry the patties about 2-3 minutes on each side.  Don’t overcrowd the pan. 






Easy Eggplant Excellente

From your kitchen:
Breadcrumbs (could use pre-seasoned)

From your share:

Thank you Regina Garrell for sharing this Eggplant recipe that truly fills
the 5 ingredient challenge!

Mix 1/2 cup mayo & 1 tablespoon fresh minced onion in a bowl
Mix 1/3 cup breadcrumbs, 1/3 cup grated Parmesan, chopped Italian
herbs in a flat pan
Peel and slice 1/2 inch thick large eggplant in circles, salt and pepper

Spread half of the mayo mixture on one side of eggplant slices
Dip in breadcrumbs
Lay crumb-side down on a lightly greased cookie sheet
Spread the top of eggplants with the other half of mayo sprinkle on the
rest of the breadcrumbs

Bake at 350 degrees for 12 minutes, flip and bake another 12 minutes

Serve hot or hide them if you want to use them for your reduced calorie


Grilled Eggplant Salad

From your share:
1 eggplant cut into 1” thick slices

From your garden:
1 T coarsely chopped oregano leaves

From your kitchen:
1 large red onion cut into rounds
Canola oil
1 avocado halved, pitted and flesh chopped
1 T red wine vinegar
1 t Dijon mustard
Olive oil
Salt and freshly ground black pepper
1 lemon zested

From your garden:
Parsley sprigs for garnish

Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.

In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.


From: BobbyFlay, thefoodnetwork




Eggplant and Pepper Wraps

From the share:
2 red peppers (seeded and sliced) use the peppers in the share, hot and sweet
1 Eggplant (sliced lengthways)

From your kitchen:
2 tablespoons olive oil
2 Chicken breasts (thickly sliced at an angle)
Salt and pepper

From your garden:
1/2 bunch Basil

Heat the oil in a pan and fry the chicken in batches until golden and sizzling. Remove from the pan with a slotted spoon, then add the peppers and cook until softened. Brush the eggplant slices with olive oil, season and griddle in batches on both sides until golden and tender. Lay the eggplant slices on the surface and place a little chicken, some peppers and basil in the center then wrap the eggplant around to form a roll. Grill briefly to reheat and serve. 






Eggplant Steaks with Chickpeas

From the share:
1 large eggplant
2 garlic cloves, minced

From your garden:
2 tbsp. fresh oregano or 2 tbsp. parsley

From your kitchen:
1 tbsp. balsamic vinegar
1 tbsp. tamari soy sauce
1/4 tsp. black pepper, freshly ground
2 tbsp. olive oil
1 (15 oz.) can chickpeas, drained
4 oz. feta cheese, crumbled
1/2 cup black olives, pitted
2 medium tomatoes, diced
Salt and pepper
4 (6 1/2 inch) pita bread
4 tsp. balsamic vinegar

To make the Balsamic Marinade:
combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.

Prepare a hot charcoal fire or preheat a gas grill to medium-high. Place a vegetable grilling rack on the grill. Or preheat the broiler.  

To make the Eggplant steaks:
Cut the eggplant lengthwise into four 1/2 slices to resemble steaks. Brush the steaks with the marinade.  Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft. Remove from the heat, and place 1 steak on each serving plate. 

Put the chickpeas, tomatoes, feta, olives and oregano in a bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade, and stir again. Toast or grill the pita bread, cut into pie-shaped wedges and set aside.   Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate. Sprinkle with vinegar, place several pita wedges on the plate, and serve.



Pickled Eggplant

3 eggplants, peeled and cubed
2 onions, sliced in thin rings
2 red peppers, thin sliced
1 teaspoon kosher salt
2 cups red wine vinegar
1 1⁄2 cups water
4 garlic cloves, whole
1 tablespoon red pepper flakes
1 tablespoon oregano
1 tablespoon dry basil
2 -3 bay leaves
2 cups olive oil (may be more)

Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.

In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.

Mix with red pepper, oregano, and basil.

Put on jars with one laurel leaf on each jar and cover with olive oil.

Store for at least a week before using.





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