Aubergine

EGGPLANT

What a crazy vegetable eggplants are. But if you do it right, they can be the star of the most amazing dishes. The farm grows 2 different kinds of eggplant, a typical "Italian-type" as well as an "Asian-type". They are good for different types of cooking and each recipe designates which type to use. 
 
QUICK IDEAS: slice and marinate and then throw it on the grill; replace lasagna noodles with thin strips of salted eggplant!
Crispy Eggplant w/Fresh Mozzarella, Tomatoes, Pickled Raisins & Mint: serves 4
from Ruffage

1 large or 2 medium eggplants, cut into large chunks

1/2 cup olive oil

1/2 tsp salt

1 cup golden raisins

1/2 cup brown sugar-vinegar sauce (see recipe-within-a-recipe below)

16 oz fresh mozzarella

1/4 cup cream

zest of 1 lemon

1/2 tsp freshly ground black pepper

2 slicing tomatoes, cored and cut into large, irregular  chunks

5 sprigs mint, leaves torn into pieces

1/4 cup garlic bread crumbs

 

        To make the brown sugar-vinegar sauce:

 

        1/2 cup brown sugar

        1/2 cup apple cider vinegar

        1/2 tsp salt

 

        Whisk all the ingredients together until blended.

 

To make the eggplant:

1) Heat the oven to 400 degrees.

2) Toss the eggplant with the olive oil and salt. Put on a greased, foil-lined baking sheet and roast until golden brown and tender, about 25 minutes.

3) Combine the raisins with the brown sugar-vinegar sauce and let marinate.

4) Tear the mozzarella into irregular chunks and dress with the cream, lemon zest, and pepper.

5) Toss the roasted eggplant together with the tomatoes and mint. Top with the dressed mozzarella, raisins, and bread crumbs and serve.