Eggplant

I know many of you are getting eggplant in your CSA shares. Here are a couple recipes coutesy of Arganica member Margaret Meinlen:

Japanese Eggplant with Nobu’s Miso

serves 4 as side dish
4 Japanese eggplants, halved lengthwise (or 1-2 large globes, cut into 1″ slices – enough for 2 pieces each person)
1/2 cup of Nobu’s miso mix, below
2 tablespoons canola oil
Preheat oven – broiler on HIGH, rack 6 inches from top
1. Brush eggplant slices with a little canola oil, place on baking sheet. Immediately put in oven and broil for 4-5 minutes, until eggplant soft and the tops are golden. Remove from oven.
2. Spoon miso mixure on the eggplant halves. Use a brush to spread the miso evenly on surface. Return to broiler. Broil 2-3 minutes until the miso is bubbly and starting to brown, about 2 minutes. But watch the oven – timing may vary based on your oven. Don’t burn the eggplant!
Garnish with thinly sliced green onions (adds great color and texture)

Roasted Eggplant w Herbs



Wipe eggplant clean and slice in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts.

Tip: Eggplant can soak up oil like a sponge, but you can reduce its ability to absorb oil by lightly salting the cut flesh and letting it drain. Press on the edges of the halves to open the cuts and sprinkle salt, 1 to 1-1/2 tsp. total for all the halves, over the surface and into the cuts. Set aside, cut side up, for 30 min.

Heat the oven to 400°F. Line a baking sheet with parchment.

Over the a plate or the sink, gently squeeze the eggplant to extract the salty juice and wipe dry with a paper towel. Brush each half thoroughly with olive oil, about 1 tsp. per half for Italian eggplant, 2 tsp. per half for globe. Arrange each half, cut side down, on top of a sprig or two of thyme and/or sage, oregano, etc. on the baking sheet. Roast for 30 min - 1 hour depending on size of eggplant(s). The eggplant will collapse and the bottoms will be a deep brown caramel color when done. Let cool before handling, 5-15 min. Gently turn the cut side up. Serve with a lemon wedge for squeezing or drizzle with vinaigrette.