Freshly Picked Recipe: Tomatoes & Eggplants

There was a lot of work done in the vegetable garden this past weekend at Fresh & Fancy Farms!  From re-securing tomato plants to pruning, watering and weeding. The garden has given us crimson tomatoes and deep purple eggplant in various shapes and sizes. We harvest what we can and put together baskets for family and friends to enjoy along with some of our favorite recipes. Below are two simple recipes inspired by Nigel Slater  where eggplant is the star! Roasted Eggplant: On a baking pan or in a pyrex, toss the following ingredients and throw em' in the oven for about 45min or until tender at about 400°F .

  • 3 cups of cubed eggplant (lightly salted)
  • 1 cup sliced tomato
  • 1 small bunch basil
  • 1 small bunch mint
  • 2/3 cup olive oil
  • 3 small hot peppers (sliced and seeded)
  • 3 cloves garlic
  • Season with black pepper

Eggplant Bruschetta: Grill up the eggplant (grill marks are good) remove from the grill chop up and mix with the following ingredients. Let the mixture sit for about 30min. Top it on a toasted piece of bread brushed with olive oil. Serve to the happy crowd.

  • 2 large eggplants
  • 1/4 cup olive oil
  • 1 lemon - grated and juiced
  • 1 small bunch basil
  • 1 small bunch mint