I am at a bit of a loss for what to do with eggplant. Eggplant Parmesan and Baba Ghannouj are the only two recipes I really know that use eggplant. However, I found a tasty sounding recipe from Eating Well that includes a bunch of other ingredients from this week’s CSA.
1 medium eggplant
The juice and zest of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1 small green bell pepper, finely chopped
1 small jalapeño pepper, seeded and mince
2 tablespoons chopped fresh basil
1 tablespoon finely chopped parsley
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
Preheat your broiler. Line a pan with foil and place the eggplant on it. Poke a few holes within the eggplant so that it can let out steam while broiling. Broil for 14 to 18 minutes, turning the eggplant every 5 minutes. You’ll know it’s done when the skin is charred a little and a knife goes easily into the part right near the stem. Transfer to a cutting board until it’s cool enough to handle.
Prepare your onion, pepper, jalapeño, basil and parsley.
Add lemon juice to a medium sized bowl. Cut the eggplant in half lengthwise.
Scoop out the inside of the eggplant into the bowl and toss with the lemon juice.
Add olive oil and stir with a fork until the oil is absorbed.
Add feta, onion, pepper, jalapeño, basil, parsley, cayenne and salt.
Taste and adjust as needed.
If covered, this recipe can be made up to two days ahead of time. The original recipe included a red bell pepper instead of a green one (I only had a green pepper), and that color would have really popped in this dish.
Serve with toasted pita. This would be a great addition to any mezze platter: tomatoes, hummus, grape leaves, etc.