This is no lie; it’s a confession. When I become kitchen- or people-overloaded, I sometimes invite myself to a friend’s home and offer to bring nosh. I run to Russo’s Italian Market and grab a jar of stuffed grape leaves, a bottle of eggplant caponata, a brick of kasseri (Greek cheese), something pickled or a jam and a small loaf of bread. This is my idea of a perfect dinner (less the soup). My friends tolerate me for these nibbles. Wine helps. (If you do it, I also recommend you take wine.)
On a recent visit to the West Reading Farmer’s Market I made sure to visit Bleiler’s Produce Patch. Did you know they grow pesticide-free produce? I love the selection they offer and eggplant is in season. Listen, eggplants stump the best of us and are not the sexiest of all produce, but maybe that’s because you only see what the grocery store carries. Snooze!
There are easily dozens of eggplant varieties. Don’t believe me? Check out Baker Creek Heirloom Seeds’ page. I picked up Bleiler’s Sicilian (striped and sometimes called Zebra or Graffiti), a white variety and a Japanese variety (long and thin).
I have never found eggplant to be bitter, so I don’t waste my time with the salt trick. I have read folks salt eggplant to release juices making it easier for the eggplant to absorb flavors. I don’t do it for that reason either. In fact, I kept it simple for this recipe and it worked out really well. There are varieties of eggplant that are less bitter, ask the folks at the farm stand for their suggestions.
The best way to find kitchen inspiration when buying farmer direct is to ask the farmer how he or she prepares what they are growing. This is one of the benefits of buying locally. Properly selecting and storing eggplant will also make for a tasty dish. Be sure to select a firm eggplant. The skin should be smooth and hard, not wrinkly. Use the eggplant within three days of purchasing and do not store it in the refrigerator.
I knew what was to become of the gorgeous basket of eggplants from Bleiler’s Produce. It could be nothing other than my favorite eggplant spread (the one I would otherwise buy jarred).
I’ve given you a basic recipe for Roasted Eggplant Spread. Now go and play with the flavors, spices and herbs. Get creative in your kitchen! For more seasonal, whole food, clean-eating recipe inspiration find me at phoebespurefood.com.
For an easy, gluten-free, vegetarian Eggplant Cheese Crisps recipe check out my website.
Roasted Eggplant Spread
vegan, vegetarian, gluten-freeServes 4
This spread is lovely on crostini and topped with cheese or nuts. Freeze any extra spread to be used in soups or tossed with pasta when you need dinner in a pinch.
Ingredients
- 2 pounds eggplant, stems removed and cut into 1-inch cubes
- 4 Tablespoons extra virgin olive oil
- 1 medium (1 - 1 1/2 cups chopped) onion, peeled and chopped
- 1 (14-ounce) can chopped tomatoes
- 1 Tablespoon organic or organic raw sugar
- 2 Tablespoons balsamic vinegar
- 1/4 cup julienned, fresh basil leaves
- 2 Tablespoons capers, optional
- Salt to taste
Instructions
- Heat oven to 400 degrees. Prepare a lined baking sheet with nonstick spray or line a baking sheet with parchment paper.
- Toss the eggplant with 2 Tablespoons of extra virgin olive oil and spread on the baking sheet. Roast for 20 minutes.
- While the eggplant roasts, sauté the onions in the remaining olive oil until the onions become tender and golden.
- Stir the chopped tomatoes into the onions, bring to low simmer. Add the sugar and vinegar.
- Combine the roasted eggplant with the tomato blend and simmer for 8 minutes.
- Remove from heat. Stir in the basil. Salt to taste. Serve at room temperature for the best flavor.
