418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Eggplant  Black Beauty, Rosa Blanca , Long Purple

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.

Storing tips

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.

Nutritional Value

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. 



Serves 4


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.  


6 Servings

2 tablespoons olive oil
1 medium dice eggplant
3 cups tomato concasse or 4-5 med fresh tomatoes
3 cups medium dice zucchini
2 cups medium dice onions
2 cups medium dice, seeded green bell peppers
1 tablespoon minced garlic
2 tbls of fresh Oregano and 2 tbls fresh Basil (opt)

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.
Arrange onto a serving platter. Serve warm, with crostini to the side.


This dish is an absolutely wonderful dish to invite guests for a holiday dinner.  





1 Medium eggplant, peeled & sliced into ½” rounds

Olive oil

1 large onion, minced

2 cloves garlic

1 lb beef

¾ cup crushed tomatoes

½ teaspoon nutmeg

½ teaspoon cinnamon

1 lb potatoes, peeled & sliced thin

1 cup Parmesan, grated

Salt & pepper


3 eggs, lightly beaten

¾ cup light cream

2 cups plain whole yogurt

Salt & pepper

Directions: Brown eggplant in olive oil; drain, season with salt & pepper

Sauté onion & garlic in olive oil; add beef and fully cook, add tomatoes, cinnamon, and nutmeg & simmer 10 minutes.

Brown potatoes on both sides, drain &season with salt & pepper   

In buttered baking dish, layer potatoes, meat, eggplant, cheese.   

Combine 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. 

Serves 4-6.

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
Olive oil
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
lemon basil
Cheddar cheese
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


  • 1 eggplant, peeled (if desired) and diced
  • 1 cup shredded Cheddar cheese
  • 1 cup diced toasted bread
  • 1 cup diced onion
  • 2 cloves garlic, crushed
  • 1/2 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1 tsp dried Italian seasoning OR 3 tsp fresh herbs (basil, thyme, rosemary, sage)
    1. Preheat oven to 300 degrees F (150 degrees C).
    2. Boil and drain eggplant. Salt to taste.  Mix in 1/2 cup of cheese and bread. 
    3. Saute onion in a small amount of oil until beginning to soften.  Add garlic and saute a couple more minutes.  Mix with eggplant. Spoon into small casserole dish.
    4. In a small bowl combine cream, flour and italian seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
    5. Bake in preheated oven for 30 minutes.
    Submitted by Angela Lanier - Rose Creek Farms CSA member (allrecipes.com with a couple of changes)

    Eggplant-Cheddar Bake

    Makes 2 servings


    1 large egg
    ½ cup plain dry breadcrumbs
    12 ¼-inch-thick slices eggplant (about ½ medium eggplant)
    6 teaspoons extra-virgin olive oil, divided
    1 8-ounce can reduced-sodium tomato sauce
    ⅛ teaspoon salt, or to taste
    ¼ cup chopped fresh basil
    ⅓ cup shredded reduced-fat Cheddar cheese, divided


    1. Preheat oven to 450°F. Coat an 8-inch-square glass baking dish with cooking spray.
    2. Whisk egg in a shallow dish. Place breadcrumbs in another shallow dish. Dip eggplant slices in the egg and then dredge in the breadcrumbs to coat thoroughly; transfer to a plate.
    3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant slices and cook until browned on the first side, about 2 minutes. Turn the slices, add 1 teaspoon oil and reduce heat to medium; cook until browned on the second side, about 2 minutes. Transfer the cooked eggplant to the prepared baking dish. Repeat with the remaining oil and eggplant; transfer the cooked slices back to the plate.
    4. Wipe out the pan; add tomato sauce and salt, and bring to a simmer over medium-high heat, stirring constantly. Remove from the heat and stir in basil. Pour half the sauce over the eggplant in the baking dish. Sprinkle with half the cheese. Layer on the remaining eggplant. Top with the remaining sauce.
    5. Cover the baking dish with foil. Bake until bubbling, about 10 minutes. Remove the foil, sprinkle with the remaining cheese and continue baking until the cheese is melted, 3 to 5 minutes.


    Grilled Chicken Ratatouille

    Makes 4 servings


    3 tablespoons extra-virgin olive oil
    3 tablespoons chopped fresh basil
    1 tablespoon chopped fresh marjoram
    1 teaspoon salt
    Canola or olive oil cooking spray
    1 red bell pepper, halved lengthwise, stemmed and seeded
    1 small eggplant, cut into ½-inch-thick rounds
    1 medium zucchini, halved lengthwise
    4 plum tomatoes, halved lengthwise
    1 medium red onion, cut into ½-inch-thick rounds
    4 boneless, skinless chicken breasts (about 1 ¼ pounds), trimmed and tenders removed (see Note)
    ¼ teaspoon freshly ground pepper
    1 tablespoon red-wine vinegar


    1. Preheat grill to medium-high.
    2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
    3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
    As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.
    4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
    5. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.


    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


    2 eggplants (about 2 pounds total)
    3 egg whites
    3 tablespoons water
    1 cup fine dry breadcrumbs
    ½ cup freshly grated Parmesan cheese (1 ounce), divided
    ½ teaspoon salt
    ½ teaspoon freshly ground pepper
    ¼ cup slivered fresh basil leaves
    2 ½ cups tomato sauce
    ¾ cup grated part-skim mozzarella cheese (3 ounces)


    1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
    2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
    3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.


    Roasted Tomato & Eggplant Tian

    2 Tbs olive oil
    1 1/2 pounds tomatoes, sliced 1/4 inch thick
    1 pound Asian eggplant (or purple eggplant), sliced crosswise 1/4 inch thick
    3/4 tsp sage
    3/4 tsp marjoram
    1/2 cup Monterey Jack (or cheese of choice), grated
    2 Tbs Parmesan, freshly grated
    salt & pepper

    Preheat oven to 400. Spread oil on 2 baking sheets. Arrange tomato slices in a single layer on one sheet and eggplant on the other. Season with salt and pepper, sprinkle with the herbs. Bake for 30 minutes; turn the slices and bake for 10 more (until eggplant is golden on both sides and tomatoes are jamlike).

    Remove from oven and reduce heat to 350. Transfer 1/3 of tomatoes in even layer to 9x9 baking dish. Cover with 1/2 of eggplant and 1/3 of Monterey Jack. Repeat. Top with remaining tomatoes and any juices from baking sheet. Sprinkle the Parmesan and remaining Jack on top. Bake for 20 minutes, or until lightly golden. Cover with foil and let sit for 15 minutes before serving.

    Jo Dwyer, Angel Valley Organic Farm

    Baked Eggplant with Feta cheese
    Recipe provided by Lynn Newsome, Beth's Mom

    1 large or 2 medium eggplants
    Olive oil
    1/3 cup feta or Gorgonzola cheese
    1/4 cup finely chopped and packed fresh basil

    Cut eggplant in 1/2 inch slices. Brush with oil and grill or broil until brown on one side. Turn and brush uncooked side with oil.

    Arrange on oiled baking sheet. Sprinkle cheese on slices. Bake 10 minutes or until cheese is bubbly and eggplant is soft. Sprinkle basil over top and serve hot.

    This can be made with tomatoes. Cooking time will be much shorter. Tomatoes just need to get hot. Eggplant has to be cooked until soft.

    Fake Stuffed Eggplant
    Recipe provided by Lynn Newsome, Beth's Mom
    Serves 2-100 - 1/2 eggplant per person

    Cut small eggplant in half - do not peel

    Run knife around inside edges and score pulp deeply in bite-size sections. With cut side up rub a generous amount of softened butter on each half. (Olive oil can be used) Salt and pepper to taste. Fresh oregano or dried to taste.

    Add freshly grated Romano (or your choice) cheese, then seasoned bread crumbs.

    Bake at 375 30-45 minutes or until eggplant is done. (Must be soft)

    This makes a fancier dish than reads the recipe.

    Simple Broiled Eggplant

    Slice, salt, and coat it with olive oil, broil it, and chop to add to tomato sauce for pasta, or toss cold with sliced tomatoes and a simple vinaigrette dressing.

    Angel Valley Organic Farm