As summer crops continue to thrive, an array of eggplant is reaching its peak season!
While raw, eggplant can be rubbery and somewhat bitter, when cooked, this veggie takes on a creamy texture and easily absorbs or compliments any flavors that it’s paired with! You can find Italian globe, Japanese and fairy tale eggplant varieties from vendors like Highgate Farm (Asheville City and West Ashevillemarkets), Olivette Farm (Asheville City and East Asheville markets), Full Sun Farm (River Arts District and North Asheville markets), and more!
A classic Levantine way to use eggplants in your cooking is with a creamy, savory baba ganoush! This chilled eggplant dip is the perfect summer snack when paired with pita wedges or veggies to dip with. Add it as a spread to wraps or sandwiches, too. Start by grilling or roasting two Italian globe eggplants whole over medium high heat, turning occasionally with tongs, for about 15 to 20 minutes until the eggplant has fully charred on the outside or the flesh has collapsed and softened. Place the cooked eggplants in a colander, and using a knife, open the eggplant up then push down with a spoon to drain any excess juices and water. Peel off the skin and stem of the eggplants and discard. Transfer eggplant to a blender or food processor. Add a quarter cup of tahini paste, one clove of minced garlic, the juice of one lemon, a teaspoon of sumac, a teaspoon of smoked paprika, a small bunch of chopped parsley, and salt and pepper to taste. Blend until well-combined, then cover and chill for at least 30 minutes. Top with a drizzle of olive oil, paprika, and sumac, and serve!
Not sure what to do with fairy tale eggplants? Other than its striking violet and white striped appearance, the miniature eggplant variety has a soft outer skin and slightly sweeter, creamier flavor that makes it a breeze to grill, sauté, bake and more. While fairy tale eggplants are easy to enjoy without much help from other ingredients, this tabbouleh recipe uses a zesty greek sauce and toasted pine nuts to compliment the flavor of your eggplant for an enchanting dish! In a large dry skillet, toast three tablespoons of pine nuts for 3 to 4 minutes until browned and fragrant, then set aside in a small bowl. Slice 8 to 10 fairy tale eggplants in half lengthwise, then toss with olive oil, salt, and pepper in a bowl. Heat two tablespoons of olive oil over medium heat in a skillet, then place the eggplants cut side down first onto the pan. Cook for 2 to 3 minutes per side, then set eggplants aside. Heat another two tablespoons of olive oil in the pan, then add one clove of minced garlic and two chopped scallions, cooking until fragrant. Add one cup of cooked bulgar wheat (or quinoa for a gluten free option) to the pan, one chopped handful of parsley, and the juice of two lemon wedges, then continue to cook for another 2 to 3 minutes. Remove from heat, then stir in three-fourths cup of chopped cherry tomatoes and one diced cucumber. To make the sauce, combine half a cup of plain greek yogurt (or sheep yogurt from Grass Roots Farm & Dairy), two tablespoons of lemon zest, two cloves of minced garlic, and one handful of chopped fresh mint. (Find Grassroots at West Asheville, River Arts District, and North Asheville markets). Top with the eggplants, toasted pine nuts, feta cheese, and a drizzle of the greek yogurt sauce, and enjoy!
Also spotted at markets in recent weeks: tomatoes, cucumbers, summer squash, okra, beets, lettuce, cabbage, broccoli, cauliflower, carrots, kohlrabi, green beans, kale, chard, mushrooms, sweet and hot peppers, potatoes, onions, scallions, peaches, plums, nectarines, blueberries, watermelon, cantaloupe, sweet corn, and fresh herbs. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. Find more details about farms and markets throughout the region, including hours and location, in ASAP’s online Local Food Guide.
Written by Appalachian Sustainable Agriculture Project.