eggplant recipes Archives - 2 Sisters 2 Cities

I can’t believe is the last day of July! This summer has certainly been flying by. I have really been trying to take advantage of all the fresh produce that summer has to offer, which includes trying out these various eggplant recipes.

EGGPLANT RECIPES FROM AROUND THE WEB:

Eggplant and Ricotta Pizza from Pink Parsley
Eggplant Focaccia from Martha Stewart Everyday Food, September 2009
Eggplant Panini with Pesto from Skinnytaste
Eggplant Parmigiana from Mario Batali
Eggplant Rollatini from Mad Hungry, May 2011
Eggplant Salad Toasts from smitten kitchen
Grilled Eggplant and Goat Cheese Salad from Giada Delaurentiis
Grilled Eggplant Stack from Cooking Light, July 2007
Pasta with Eggplant from The Pioneer Woman
Roasted Eggplant Soup from Blogging Over Thyme

EGGPLANT RECIPES FROM OTHER BLOGGERS:

Please link up as many eggplant recipes as you like!

If you are looking for more recipe ideas for fresh produce, please be sure to check out the Fresh Produce Tuesday tag. We have a large assortment of recipes for the following:

Asparagus, Artichokes, Spring Onions, Peas, Garlic Scapes & Spring Garlic, Rhubarb, Fava Beans, Radishes, Lettuce, Morels, Strawberries, Kale, Carrots, Chard, Raspberries, and Zucchini.

And keeping with tradition, here’s my Instagram of my CSA pick-up from this past weekend. We’ve already used up the beets, tomatoes, and the melon- so good:

Next week for Fresh Produce Tuesday, we will be featuring my personal favorite, heirloom tomatoes! What’s your all-time favorite type of summer produce?

I have been getting a lot of eggplants in our CSA lately and have been trying to think of ways to prepare them. I decided to use up a bunch of them to make a batch of Baba Ghanoush. I was really impressed how it turned out. I make my hummus recipe a lot, but I sometimes get a little tired of it. The Baba Ghanoush has a similar texture, but a bit of a different variation on flavor. I made a big batch of toasted pita chips to serve with it (this dip also goes well served alongside this Mediterranean Dip.)

Baba Ghanoush

Author: m

Recipe type: Appetizer

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 3

Ingredients

1 pounds eggplants (about 3 small or 1 large), pricked all over with fork
1 tablespoon tahini
1 and ½ tsp lemon juice
1 and ½ tsp extra-virgin olive oil
1 garlic clove, minced
salt and pepper
1 tsp fresh parsley, chopped

Instructions

Preheat oven to 500 degrees. Line a baking sheet with foil, set eggplant on baking sheet and place in oven. Roast eggplant for 45 minutes, turning every 15 minutes. Take eggplant out of the oven and let cool for 5 minutes.
While the eggplant is cooling, place tahini, lemon juice, olive oil, garlic, ⅛ tsp salt and ⅛ tsp pepper in a food processor. Once eggplant is cool, trim off the top and bottom of the eggplant. Slice eggplants in half (length-wise) and scoop out the pulp. Transfer pulp to food processor. Process the ingredients until it has the texture you prefer. Season with additional salt and pepper and sprinkle the chopped parsley on top.
For storage, make sure you put plastic wrap flush with the baba ghanoush and store in the fridge. Best consumed that day.