418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Preparation, uses, and tips
When cutting an eggplant, use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black. Wash the eggplant first and then cut off the ends.
Most eggplants can be eaten either with or without their skin. However, the larger ones and those that are white in color generally have tough skins that may not be palatable. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked.
Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.
If you purchase eggplant that is wrapped in plastic film, remove it as soon as possible since it will inhibit the eggplant from breathing and degrade its freshness.
Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.
Mexican Eggplant Recipe
This week I put together a new eggplant dish. Mexican style! It was delicious and I thought I would share it with those who might be interested. I wanted to use the items that we are getting in our share baskets.
3 or 4 eggplant sliced 1/4 inch thick
1 can rotel tomatoes (mild or hot)
1 clove fresh garlic minced
2 or 3 small bell peppers diced
2 tbls olive oil
2 tbls fresh basil chopped
4 or 5 fresh Roma tomatoes
1 pound of hamburger meat
1 onion (med or large)
Salt and pepper
4 jalapenos or Anaheim peppers
2 cups Mexican style cheese (Monterrey jack and cheddar) I used Mozzarella cheese
1 tsp ground cumin
1 tsp chili powder
Saute’ hamburger meat, garlic, bell peppers, 1 diced jalapeno pepper and chopped onion. Drain off excess grease. Add rotel tomatoes and two diced fresh tomatoes. Mix cumin, chili powder, salt and pepper into meat mixture. Cook on medium for another 3 minutes. Add chopped basil into meat mixture. Cook for 2 minutes and take off heat. Add 1 cup of cheese and mix thoroughly. In another pan pour 1 tbls olive oil in pan and lay sliced eggplant in the pan laying flat and coated with the oil. Cook and med heat for 4 minutes turn over and cook for another 4 minutes. Lay eggplant carefully on cookie sheet. Layer meat mixture on top of eggplant, a couple pieces of sliced jalapeno pepper, a slice or two of fresh tomato and sprinkle with cheese. Bake on 350 for 12 minutes or until cheese is melted and slightly brown on top. Maybe make a side of Mexican rice or tortilla soup to go with meal. Enjoy!
Pamela - Rose Creek Farms
This Ratatouille dish is an Italian style dish that is absolutely delicious. You can omit or add ingredients as you wish. I wanted to use the items that we are getting in our share baskets. Rose Creek Farms -Pamela.
2 tablespoons minced parsley
Heat the olive oil in a large skillet, over
a medium-moderate flame. Add the remaining ingredients (except
parsley, oregano and basil). Heat and stir for 8-10 minutes until
softened, without browning. Add oregano and basil. Cook for 2
minutes. Add parsley-mix well.
This dish is an absolutely wonderful dish to invite guests for a holiday dinner.
Medium eggplant, peeled & sliced into ½” rounds
large onion, minced
cup crushed tomatoes
lb potatoes, peeled & sliced thin
cup Parmesan, grated
Salt & pepper
eggs, lightly beaten
cup light cream
cups plain whole yogurt
Brown eggplant in olive oil; drain, season with salt & pepper
onion & garlic in olive oil; add beef and fully cook, add tomatoes,
cinnamon, and nutmeg & simmer 10 minutes.
potatoes on both sides, drain &season with salt & pepper
buttered baking dish, layer potatoes, meat, eggplant, cheese.
sauce ingredients in medium bowl and pour over casserole.
Let it rest 10 minutes, then bake at 375 for 30-40 minutes until
bubbly and golden. Let it
rest 15 minutes before cutting and serving.
Ellen Jahnke - Rose Creek Farms CSA Member
Angela's Eggplant Casserole
2 medium eggplants, cut in half lengthwise and scored on top
2 medium pan-patti squash, cut in half long ways
1 medium zucchini, cut into 1/2" slices
4-5 small roma tomatoes, cut in half lengthwise
1 medium vidalia onion, coarsly diced
5-6 leaves of chard
1 1/2 cup dried pasta
2-3 cups chicken broth and/or water
2 Tbsp butter
2-3 tablespoons flour
3-4" sprig of fresh rosemary
Preheat oven to 400F.
Prepare the vegetables:
Brush the vegetables, except onion, with a small amount of olive oil. Place on a greased cookie sheet and roast in oven until the vegetables are starting to show some browning, about 45 minutes.
1) Combine the broth and water, heat to boiling and salt to taste. Cook pasta in the broth until al dente. Save the pasta cooking liquid.
2) Saute onions in small amount of oil for 3-4 minutes. Add the chard and cook until onion is soft.
3) Make the sauce: Finely chop the rosemary and basil. Melt butter in a large skillet. With the heat on medium, add the flour and combine into a smooth paste, stirring constantly for about 2 minutes. Add 2 cups leftover pasta liquid, a little at a time (so the flour won't clump) and continue stirring until combined well. Add the rosemary and lemon basil and cook, stirring occasionally, allowing the sauce to cook and thicken.
Prepare the vegetables: Scoop the eggplant out of its shell. Cut the squash, zucchini and tomatoes into smaller bite-sized pieces.
Combine the vegetables, pasta and onion together and then mix in the sauce. Top with cheese. Cook for 30-45 minutes until the cheese is melted and browned (if desired).
submitted by Angela Lanier - Rose Creek Farms CSA member
Eggplant con Queso
Submitted by Angela Lanier - Rose Creek Farms CSA member (allrecipes.com with a couple of changes)
Makes 2 servings
1 large egg
1. Preheat oven to 450°F.
Coat an 8-inch-square glass baking dish with cooking spray.
Grilled Chicken Ratatouille
Makes 4 servings
extra-virgin olive oil
1. Preheat grill to
Note: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
Eating Well's Eggplant Parmesan
Makes 6 serving
(about 2 pounds total)
1. Preheat oven to
400°F. Coat two baking sheets and an 8-by-11 1/2-inch
baking dish with nonstick cooking spray.
Tomato & Eggplant Tian
Eggplant with Feta cheese
Angel Valley Organic Farm