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!

 

Babaganoush

 

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

 

Procedure:

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

Salt

 

1 Tbs Balsamic Vinegar

1 Tbs extra virgin olive oil

Salt and pepper to taste

 

Procedure:

 

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

 

Procedure:

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.