Provident Organic Farm

   prov‧i‧dent [prŏv'ĭ-dənt, -dĕnt]  adj, providing carefully for future needs and events 

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The eggplant is a member of the potato family.  When young, the skin of most eggplants are edible; older eggplants should be peeled. Since the fleshdiscolors rapidly, an eggplant should be cut just before using.

Storage Tips

  Eggplants are very perishable and become bitter with age. They should be stored in a cool, dry place and used within a day or two.

  To store in the refrigerator, place in a perforated plastic bag.

  If you plan to cook it the same day you get it, leave it out at room temperature.

  To freeze eggplant, blanch or steam first. It will keep for 6 to 8 months in the freezer.

Preparation Tips

  Eggplant is naturally slightly bitter. Sprinkle slices with salt and cover with a weighed down plate if you want it less so. 

  Remember, eggplant absorbs oil like a sponge and you must use a stainless steel knife to cut it.

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• Stuffed Eggplant with Crab Meat

• Versatile Stuffed Eggplant

• Eggplant Casserole

• Eggplant Stew with Tomatoes, Peppers, and Chickpeas

• Ratatouille

Stuffed Eggplant with Crab Meat

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(Versatile) Stuffed Eggplant

Wash eggplant and cut in half. Scoop out pulp, leaving a 1/2-inch thick shell. Dice the scooped out pulp. In a skillet, melt butter over medium-low heat. Add onions and sauté for 3 to 4 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt.

Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.

Note:  This is a wonderful start for the basic stuffed eggplant.  Be creative and add anything you like!  

Serves 4

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Eggplant Casserole

A tasty vegetarian alternative to the meaty variety.

1 1/2 tbsp lemon juice

2 tsp olive oil

1 large eggplant; sliced lengthwise, unpeeled about 1/2-inch thick

4 oz can of tomato puree

4 tomatoes, chopped

1 tbsp finely chopped oregano

1 tbsp chopped basil

1/2 tsp cayenne pepper

2 cloves garlic, crushed

1/2 c dry breadcrumbs

1/2 c grated parmesan cheese

1/2 c ricotta cheese

1/2 c grated/chopped mozzarella cheese

Preheat the griller.

Combine the lemon juice and olive oil and brush it on the eggplant slices. Lay them in a single layer on a nonstick baking tray and grill both sides about 3 minutes each or until golden brown.

Preheat the oven to 350 degrees.

In a bowl combine the tomato puree, tomatoes, oregano, basil, pepper and garlic.

In another bowl combine the parmesan and breadcrumbs.

Spoon one third of the tomato mixture into the base of a casserole dish. Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant. Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture.

Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.

Serves 4.

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Eggplant Stew with Tomatoes, Peppers, and Chickpeas

1-1 1/2 lb eggplant

6 tbsp olive oil

1 red onion, diced into 1/2-inch squares

1 bell pepper, cut into 1-inch triangles

2 tsp paprika

2 garlic cloves, thinly sliced

2 tbsp tomato paste

5 plum tomatoes, peeled, seeded, and quartered

1 15-oz can chickpeas, rinsed

1/4 c chopped parsley

Cut the eggplant lengthwise into 1/2-inch slabs, then crosswise into 1/2-inch sticks.  Heat 1/4 cup oil in a wide skillet over high heat until hazy.  Add the eggplant and stir to distribute the oil.  Cook, turning the pieces every few minutes, until golden, about 10 minutes.

Heat the remaining oil in a large Dutch oven or pot over medium-high heat.  Add the onion, pepper, and paprika and sauté until the onion is lightly browned around the edges, 8-10 minutes, adding the garlic during the last few minutes.  Stir in the tomato paste, fry it for a minute, then moisten with a few tablespoons of water and scrape up the juices from the bottom of the pan.  Add the tomatoes, eggplant, chickpeas, 1 cup water, 1 teaspoon salt, and pepper.  Lower the heat and simmer, covered, for 20 minutes, stirring once or twice.  Stir in the chopped parsley and serve.

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Ratatouille

2 c peeled and cubed eggplant (about 3/4-inch cubes)

3-4 small onions

1-2 bell peppers, any color

2 summer squash or zucchini

2-3 medium tomatoes

4-6 cloves garlic

2-4 tbsp olive oil

1/4 tsp hot pepper flakes, optional

1-2 c fresh basil, washed and tied in a bundle; reserve some whole leaves for garnish

Peel the onions. Cut peppers, onions, squash, and tomatoes into pieces roughly the same size as the eggplant, keeping them all separate. Peel garlic and chop coarsely.

In a heavy pan over medium heat, heat a tablespoon of olive oil and gently fry the eggplant until golden; set aside. Add more olive oil to pan with onions and sauté until soft. Add garlic, hot pepper flakes and chopped basil. Stir for a minute, then add the peppers and sauté for a few minutes. Add the squash and cook for a few more minutes. Add tomatoes and cook about 10 minutes, stirring occasionally. Add eggplant and cook 15-20 minutes more until vegetables are tender. Remove basil and press to extract the flavor; discard. Taste and add salt and pepper, if desired. Serve warm or cold.

Serves 4.

Prep Tips: Amounts of vegetables are approximate – adjust to suit your own taste as long as you keep the original proportions. Best if refrigerated overnight to allow flavors to mellow. Garnish with coarsely chopped fresh basil and finely chopped garlic to serve.

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