Quantity: Per eggplant
Flavor: Bitter raw, rich when cooked
Grown by: Production Intern
Storage and Preparation
Short Term Storage: Store whole eggplant unwashed in a plastic bag the refrigerator crisper drawer for 2-4 days.
Preparation: Eggplant should be thoroughly washed with cold running water before being prepared or consumed.
Pairings and Nutrition
Pairings: Eggplant is commonly used in Indian and French cuisine. It is very versatile and can be baked, steamed, boiled, grilled, sautéed, breaded, and stuffed.
Nutrition: Eggplant is a good source of dietary fiber, especially when eaten with the skin on.
Grilled Eggplant Subs with Mozzarella and Tomato Jam
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic
- 1 sprig rosemary
- 1 small red onion, chopped
- 1 15 ounce can fire-roasted diced tomatoes
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 2 eggplants, cut into 8 slices each
- Salt and pepper
- 1 cup packed baby arugula
- 1/2 cup basil leaves, torn
- Juice of 1/2 lemon
- 4 sesame-crusted sub rolls
- 1 1/2- to 1-pound ball smoked mozzarella, sliced into 8 rounds
- Preheat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the oil over medium heat. Add the garlic and rosemary and let steep for 3 minutes.
- In a large skillet, combine 1 tablespoon of the infused oil and the red onion over medium heat and cook until softened, 6 to 7 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 7 minutes.
- Brush half the eggplant with the infused oil and season with salt and pepper. Grill or broil, flipping once, until tender, 2 to 3 minutes on each side. Repeat with the remaining eggplant.
- Dress the arugula and basil with the lemon juice and remaining infused oil; season with salt and pepper.
- On each roll bottom, layer 4 eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place.
Grilled Ratatouille Boats
- 2 zucchini, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 eggplant, cubed
- 2 tomatoes, chopped
- 1/4 cup chopped parsley
- Salt and pepper
- 1/3 cup shredded mozzarella cheese
- Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high.
- Heat 1 tbsp. oil in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. oil, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.
- Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.