Eggplant is misunderstood, but it doesn't have to be

Thursday, September 5, 2019

From the Shoreline Farmers Market

We've all had eggplant that wasn't, let's say, texturally appealing. 

That's probably because it wasn't cooked with care. Eggplant can be a delicious meat substitution or a fantastic side dish. 

It is a versatile vegetable - it can be baked, fried, mashed into a dip, roasted, grilled, stuffed, or braised. 

There are a few key things to keep in mind when preparing eggplant: 
  1. Embrace the char - burn it! Charring the outside creates a deep smokey flavor that will win you over! 
  2. Don't forget to poke holes in the flesh if you're cooking it whole. If you don't, it could burst.
  3. Make sure to salt generously and drain if you're cooking eggplant slices. This helps to reduce bitterness and creates a firmer flesh.

My go-to eggplant dish is Eggplant Parmesan with Bread Crumb Topping. It's simple and a crowd pleaser (it has gooey cheese- so yea). If you're looking to for an easier introduction to eggplant try this Roasted Eggplant Baba Ghanoush recipe from Bon Appétit.

Fresh this week: Eggplant - Peaches - Corn - Fresh Basil - Watermelon - Kale - Peppers - Parsley - Garlic - Blueberries - Garlic - Sunflowers

Stop by the Shoreline Farmers Market this Saturday, September 7, 2019 to pick up some eggplant for your next summer dinner.

Upper level Shoreline Place, Westminster Way and N 155th in Shoreline, near Central Market. 10am to 3pm.





1 comments:

Anonymous,  September 5, 2019 at 1:11 PM  

Even easier - don't salt, cut a slice the size of a hamburger patty off that big purple globe, grill it in a pan or on the grill, flip, dust with red pepper flakes, splash on a little balsamic vinegar, add a slice of cheese (Havarti is good) if you are so inclined, slap that baby on a hamburger bun with mayonnaise and spinach or lettuce leaves. Feeling gourmet? Grill onions and/or mushrooms with the eggplant and cram those on as well!

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