Fairy Tale Eggplant and Peppers: Seasonal Chef Recipe

0

Eggplant has hit the markets in a big way this week. You can find them in a variety of color, shapes and sizes. Typically you find the ubiquitous shiny black skinned variety, but look for something a little different this week, and give it a try. From round grapefruit size white and purple, to long skinny purple and black Asian, to a tiny tear drop shape called fairy tale.

Eggplant

Fairy tale eggplants are small and cook up quickly. They have very few seeds and when cooked become soft and creamy. As with all eggplants look for a smooth, blemish free skin. If they have soft spots or feel light, they might be moldy or dried out. Once home, store in a  thin produce bag with a piece of paper towel to soak up any moisture. They will keep in your crisper bin for about a week.

Fairy Tale Eggplant


MORE EGGPLANT COVERAGE ON LOHUD FOOD.

This recipe cooks up easily and you can swap out any of the ingredients. I happened to have the fairy tale eggplant and carmen peppers on hand, but you could easily use a the elongated Asian eggplant, a bell or even spicy pepper.

This coming Sunday I will be demoing this recipe at the Irvington Farmers Market, using eggplant and peppers from MX Morningstar Farm. Stop by my table for a taste. I’ll be there from 10:00 until Noon.

Buon appetito!

One year ago: Leafy Greens
Two years ago: Spicy Mustard Greens
Three years ago: Peaches

Fairytale Eggplant and Peppers: Seasonal Chef Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 - 6 Servings

Small size eggplants cook up quickly in this dish. In addition to fairy tale, the elongated Asian variety work very well too.

Ingredients

  • 2 cups cooked grain like quinoa or farro or even couscous
  • 1 spring onion, separated, white bulb cut in half and sliced thinly, about 1 loose cup, green part sliced thin and set aside
  • 1 carmen pepper, about 3 oz, cut in half long way and sliced thinly, about 1/3 cup
  • 2 plump garlic cloves, sliced thinly
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • ½ lb fairytale eggplant, stem removed and thinly sliced long ways
  • 1 medium tomato, chopped
  • Juice and zest of 1 lemon, plus more to taste
  • 2 tablespoons sliced fresh mint
  • 2 tablespoons fresh basil

Instructions

  1. Prepare the grain/pasta of choice if not using leftovers.
  2. Saute the onion, pepper and garlic for 3 minutes on medium heat to soften slightly. Season with salt and pepper. Add the eggplant and another good sprinkle of salt and pepper and continue to cook for 5-8 minutes more, or until the eggplant is very soft and just slightly browning.
  3. Add in the tomato and let that soften and cook down for another 3-5 minutes. Turn off the heat and add the lemon zest and juice and toss to combine.
  4. Add in the cooked grain/pasta and toss. Taste for seasoning. Then add in the fresh herbs and green onion tops. Serve warm or room temperature.

Notes

This is a great way to use leftover pasta and grains.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://food.lohudblogs.com/2015/07/29/fairy-tale-eggplant-and-peppers-seasonal-chef-recipe/

Fairytale Eggplant and Grain Salad
Serves 4

2 cups cooked grain like quinoa or farro or even couscous
1 spring onion, separated, white bulb cut in half and sliced thinly, about 1 loose cup, green part sliced thin and set aside
1 carmen pepper, about 3 oz, cut in half long way and sliced thinly, about 1/3 cup
2 plump garlic cloves, sliced thinly
Extra virgin olive oil
Kosher salt
Ground black pepper
½ lb fairytale eggplant, stem removed and thinly sliced long ways
1 medium tomato, chopped
Juice and zest of 1 lemon, plus more to taste
2 tablespoons sliced fresh mint
2 tablespoons fresh basil

1. Prepare the grain/pasta of choice if not using leftovers.
2. Saute the onion, pepper and garlic for 3 minutes on medium heat to soften slightly. Season with salt and pepper. Add the eggplant and another good sprinkle of salt and pepper and continue to cook for 5-8 minutes more, or until the eggplant is very soft and just slightly browning.
3. Add in the tomato and let that soften and cook down for another 3-5 minutes. Turn off the heat and add the lemon zest and juice and toss to combine.
4. Add in the cooked grain/pasta and toss. Taste for seasoning. Then add in the fresh herbs and green onion tops. Serve warm or room temperature.

Recipe created by Maria Reina of Bella Cucina Maria and Seasonal Chef.

Share.

About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

Leave A Reply