This week's CSA box was full of lots of summer goodness.
Cucumbers, (our first!) tomatoes, green beans, and (more) cabbage.
Another (amazing) green bellpepper, (our first!) fresh corn, onion, and (another first) eggplant.
The bellpeppers have surprised me. Normally, I find green bell peppers virtually tasteless, but these are crisp and flavorful. Last week's actually stood out in a salad we made. The eggplant however...not a fan. We grilled some up with olive oil, salt, and garlic (sounds good right?) and it was so bad we ended up throwing it out. Not sure if it was the way we prepared it, or just a lack of love for eggplant. I'll give them another try, but with caution.
Can I make an eggplant suggestion? Peel the eggplant, slice it very thin (like a thick cut potato chip). Dip it in seasoned breadcrumbs, then eggs (yolk and whites scrambled), then fry on the stove in olive oil until golden. After cooking, you may want to pat off the extra oil with paper towels (though this could just be because I tend to use too much oil). You can then either salt and eat the slices, or use them to create an eggplant parm. I've found that this often appeals even to people who do not like eggplant.
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