Herb and Plow CSA Week 8

WHOOSH! It’s Eggplant!

Last week Tuesday I asked my Michigan living parents how they felt about becoming landlords. This week Thursday my entire Tennessee household is stored in their garage and I am still reeling. So far, I’ve learned that things can change faster than the blink of an eye. To reflect that, here are two recipes that will take you about 30 minutes or less to prepare.

Simple Eggplant Curry in a hurry

Recipe By Sushma
Eggplant is one of those vegetables which is very easy to cook and takes on the flavours very well.  This recipe is for one of those week nights when you don’t have enough time or energy to make something elaborate but, want to eat something tasty, healthy and easy to make.
Ingredients:
  • Eggplant – 2 cups
  • Onion – Sliced thin and long – 1/2 cup
  • Tomato – Chopped fine- 1 cup
  • Cilantro – 2 table spoons – finely chopped
  • Coriander powder – 1 table spoon
  • Cumin powder – 1 tea spoon
  • Turmeric powder – 1 tea spoon
  • Garlic – finely chopped – 1 table spoon
  • Salt – 1 table spoon (add per taste)
  • Red chili powder – 1 table spoon (add per taste)
  • Olive oil – 1 table spoon
  • Water – 1 cup (add additional per desired consistency)

Method: To a pan on medium heat, add onions.  Saute till translucent.  Add Tomatoes and saute till soft.  Add all other ingredients and close the lid.  Cook until the eggplant is soft.  This will take about 15 minutes.  Serve it with some Chapati, Roti or Rice.

Quick Eggplant Parmesan

Recipe by Jessie:

“This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.”

 PREP  5 mins /COOK 10 mins /READY IN 15 mins

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1 small eggplant, cut into 3/4 inch thick slices
  • 1 cup dried bread crumbs, seasoned
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup spaghetti sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons grated Parmesan cheese

Directions

  1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
  2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
  3. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
  4. Top eggplant with sauce and Parmesan cheese and serve.

Quick, fast, to the point. Meals on a tight time frame because when you least expect it, life happens right now.

Herb and Plow CSA

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