Eggplant Extravaganza Recipes | Cary Downtown Farmers Market

Eggplant Extravaganza Recipes

Eggplant Extravaganza Recipes

Here a couple of tasty recipes you will want to include in your next meal rotation! Be sure to grab some fresh local eggplant this weekend at the Market!




1 large eggplant, about 2 pounds

Olive oil to brush onto the eggplant

2 cloves garlic

¼ C sunflower seed tahini (see below)

2 Tbs fresh squeezed lemon juice

1 tsp salt

2 Tbs olive oil



  1. Preheat grill to medium-high
  2. Cut eggplant in half the long way
  3. Brush the cut side with oil. Place the eggplant, cut side up on a grill at medium heat, close the lid and grill for about 20 minutes.
  4. Place the eggplant ant the rest of the ingredient into a food processor and blend just past lightly chunky.
  5. Enjoy chilled or warm with chips, pita, or veggies.



Grilled Ratatouille


1/4 cup olive oil

3 teaspoons freshly minced garlic (about 3 medium cloves)

1 tablespoon finely chopped fresh basil leaves

2 tomatoes, halved lengthwise

1 zucchini, quartered lengthwise

1 yellow squash, quartered lengthwise

1 medium eggplant, cut into 1/2-inch rounds

1 large onion, cut into rounds and skewered horizontally

2 seeded colorful bell peppers from your favorite farmer, seeded and halved



1 Tbs Balsamic Vinegar

1 Tbs extra virgin olive oil

Salt and pepper to taste




  1. Place tomatoes, zucchini, yellow squash, eggplant, onion, and bell peppers on a baking sheet. 2.
  2. Drizzle ¼ C oil over the vegetables and season with salt. Toss thoroughly to coat.
  3. Place vegetable on a hot grill and grill until brown on both sides (about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers).
  4. When cool enough to handle, cut all veggies into a large dice.
  5. Transfer vegetables to a large bowl and toss with vinegar, oil, and salt and pepper to taste.


Tahini is usually made from sesame seeds, but they don’t grow here so I though I would use sunflower.


Sunflower Tahini


1 cup sunflower seeds

2 to 4 Tbs EVOO

¼ tsp salt



  1. Preheat a skillet on the stove to medium high.
  2. Toast sunflower seed, until just brown.
  3. Remove from pan to cool.
  4. Place all ingredients into a food processor and blend until smooth. Adjust amount of oil to achieve a runny peanut butter consistency.




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