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How to Make Ratatouille: The Late Summer CSA Leftover Disposal

Erik — Wed, 28 Aug 2013 14:08:29 +0000

We’ve posted before about how a frittata is our go-to dish for getting vegetables out of the refrigerator. In the late summer we have a second play out of that same playbook to use up vegetables that, quite frankly, aren’t our favorites.

I’m talking about eggplants, summer squash, and those bitter purple peppers. We have good recipes for all of them (maybe not the purple peppers), but sometimes out CSA just drops too many on us at one time, and by the end of the week the squash are getting rubbery and the eggplant feels leathery… you get the picture. Take a look at the picture about to see all that this recipe used up!

This ratatouille uses them up in quantity and although it doesn’t look like much that you’d be dying to eat (I asked Lindsay “are you sure you want me to take pictures?”), it’s actually pretty delicious and incredibly healthy to boot. Did I mention that it’s also easy?

There are a million variations on ratatouille, since it’s a common peasant stew that everybody’s mother makes in France. This one is very stew-like, and because the veggies are cut in thin strips, they take on a noodly quality. Other variations call for cubes, etc. Use your imagination. You can also control how watery you make it by adding fewer or more tomatoes. They provide most of the juice.

Rataouille

Makes 4 servings as a main or more as as side

Amount	Ingredient	Preparation	Notes
1 clove	Garlic	Crushed into a paste	Red Fire Farm CSA
1	Onion	Diced or minced (your call for texture)	Red Fire Farm CSA
1 TBsp / 1 Sprig	Fresh thyme	We were out or thyme, so we used fresh Oregano (any aromatic herb will do)	Red Fire Farm CSA
1	Eggplant	Sliced thin	Red Fire Farm CSA
1-2	Summery squash or zucchini	Sliced thin	Red Fire Farm CSA
2-3	Peppers	Sliced thin (no seeds), whatever color you have	Red Fire Farm CSA
3-6	Tomatoes	Cut into chunks (~eighths)	Red Fire Farm CSA
3 TBsp	Olive oil
1 pinch	Sugar
To taste	Kosher Salt

Directions

Preheat the oven to 350 degrees.
Mash the garlic into a paste if you like (it distributes better throughout the dish), or just mince it. I used a mortar and pestle so that I didn’t have to clean the food processor for a single clove. Chop the onion and slice the eggplant. For this dish we don’t peel anything in order to make it as easy as possible.
Heat 2 TBsp of olive oil in a pan over medium heat. Add the onion, garlic, and thyme. Once the onions are translucent, add the eggplant and cook for about 5-8 minutes until the eggplant has thoroughly changed color.
As the eggplant cooks in the pan, start slicing the rest of the vegetables. It’s OK if you have to turn off the burner and let the eggplant sit for a bit; it will be cooked more. I you like it watery, add more tomatoes. If you want it dryer, add fewer.
Add everything to a large roasting pan and mix around with 1 TBsp of olive oil. We usually use a big Pyrex (pictured), but it’s probably best to use something ceramic because at the end it needs to go under the broiler and Pyrex is not rated for that and could fracture. We always forge tab out the broiler with this one until it’s already almost done. Don’t be like us!
Cover the roasting pan with tented tin foil or a sheet of parchment paper. Try to prevent it from sitting directly on the vegetables. Bake for 1 hour.
Remove it from the oven. Turn on the broiler (to high, if your oven has the option). Remove the foil / parchment paper. Add the pinch of sugar and salt to your tasting. Stir thoroughly. Place it directly under the broiler, uncovered, for 5 minutes. After 5 minutes, check to see if the top is starting to singe. If so, you’re done. If not, put it back for 2 minutes at a time until the top is as caramelized as you can get it without burning.

How to Make Eggplant and Okra Curry

Erik — Mon, 24 Sep 2012 21:50:31 +0000

Continuing with my series “Husband Alone with the CSA“, this recipe was critical to using up the ingredients that the CSA gave me. I don’t like eggplant. I don’t like okra. I don’t like their taste. I really don’t like their texture. There. I said it.

Luckily, Lindsay and I have made this recipe before, and not only do I love curry, and not only does it reheat well (important because I was cooking for one for a few weeks), but it completely disguised the taste and texture of the eggplant and okra!

I know that the picture above isn’t super-appealing. That’s one thing about curries. It turns all the color into a muted yellow-reddish-brown (or a brownish-yellow-red?). It’s all the turmeric and other spices. Look how much more vibrant it looks in the pan! In any case, cook it. Eat it. Love it. Use up the CSA vegetables that I hate most . Another thing about curries is the enormous quantity of spices involved and the sometimes quick timing that things need to be added back-to-back. For this reason I added a new column to the ingredients list called “Group”. Everything in “Group 1″ goes in at the same time, and so on. Before I added the “Group” notations to our curry recipes I would use like 10 extra prep bowls, or accidentally mix ingredients that need to go in at different times.

This recipe did make me reorganize and label our spices because they were such a mess, but that’s a different blog post…

Eggplant and Okra Curry

Makes 4 servings

Group	Amount	Ingredient	Preparation	Where we bought it
1	2 TBsp	Olive oil
1	3	Garlic cloves	Minced
1	2	Yellow onions	Finely chopped
1	0.5 tsp	Fenugreek seeds
1	0.5 tsp	Fennel seeds
1	3	Cardamom pods	Leave whole
1	0.5	Cinnamon stick	About a 1 inch; leave whole
1	1	Bay leaf	Leave whole
2	0.5 tsp	Turmeric (ground)
2	0.5 tsp	Chili powder
2	1 tsp	Coriander (ground)
2	1 TBsp	Tomato paste
3	2	Tomatoes	Finely chopped
3	2 cups	Water
4	6 oz	Okra	Cut into 0.5-inch rounds	10-15 pods
5	6 oz	Eggplant	Chopped into half-inch cubes	5-10 “fairytale” or 1 medium to large
5	1 tsp	Kosher salt
6	2 TBsp	Cilantro	Finely chopped	About 6 sprigs (and optional)

Directions

Preparation: it’s important to be prepared for this dish. Some of the prep can wait (such as chopping the eggplant and okra), but the first three “Groups” need to be read because that part will move fast. Measure out the spices for “Group 1″ into one bowl, and those for “Group 2″ into a separate bowl. Chop the onions and mince the garlic; these can go into the same bowl. Chop the tomatoes and put them in a separate bowl. Measure out the water.
Heat the olive oil over medium heat in a large skillet that has a cover, preferably cast iron. Once the oil is hot, add everything from “Group 1″ (spices, onions, garlic). Stir occassionally, and cook until the onions caramelize to a golden brown. (Don’t confuse this with the fact that they are covered with brown spices!)
Add the ingredients from “Group 2″ (spices, tomato paste) and stir well. Cook for 1 minute. Stir in “Group 3″ (tomatoes and water). Turn the heat to high and bring the sauce to a boil.

While waiting for the sauce to boil, chop “Group 4″ (okra) and “Group 5″ (eggplant). Once the sauce is boiling, add “Group 4″ (okra) and cook for about 3 minutes on high heat. This cooking at high-heat will evaporate out most of the gelatinous goo that is associated with okra. Turn the heat back down to medium and simmer for about 10 minutes or until the sauce has started to thicken. If your okra is a bit past its prime and extra slimy, increase the time on high heat and sample the okra until the goo has evaporated out, then reduce the heat and simmer.
Add “Group 5″ (eggplant, salt) and lower the heat to low. Cover and cook for 5 minutes, until the okra and eggplant are tender, but not mushy.

Fish out the bay leaf, cinnamon stick, and cardamom pods if you can find them (otherwise be sure to watch out for them!). Let it sit to cool and thicken for 5 minutes. If desired, plate over rice. Garnish with the cilantro.

How to Make “Umami” Eggplant

Erik — Mon, 15 Aug 2011 00:57:11 +0000

This recipe doesn’t look like much, but it’s delicious. In my opinion it’s the best use of eggplant that we’ve discovered so far.

Back in my supermarket days, eggplant was not an ingredient that I would ever purchase. When every form of produce is available at all times, it’s easy to ignore those that you enjoy less or are less familiar with. Because eggplant is in season in the summer, there is so much available at the greenmarket that I could still ignore the poor eggplant’s existence.

But I guess that eating this way has challenged us to stretch ourselves. More importantly, there are so many beautiful types of eggplants at the market that they are hard to ignore (Fairy Tale, Turkish, Globe, Pingtung Long). It also helps that I find them to have a better texture and to be more flavorful than their inevitably-get-slimy supermarket cousins.

This recipe is from one of our favorite books, Fast, Fresh & Green. Although from reading the recipe it would sound sweet, it really highlights the flavor of Umami, or “savoriness”. The color cast is very yellow (eggplants yellow very quickly once cut), but the taste is spectacular. You can substitute any variety (or varieties) as long as you wind up with the appropriate amount of diced eggplant.

“Umami” Eggplant

Makes 2-4 servings

Amount	Ingredient	Preparation	Where we bought it (* Union Sq. Greenmarket)
4	Long eggplants		Cherry Lane Farm *
4	Turkish eggplants		Cherry Lane Farm *
2	Large bell peppers		Lani’s Farm *
0.33 cup + 1 tsp	Olive oil
1 tsp	Kosher salt
1.5 tsp	Garlic	Finely minced	Keith’s Farm *
2 TBsp	Fresh parsley	Chopped	Keith’s Farm *
10 – 15	Basil leaves	Torn into large pieces	Keith’s Farm *
2 tsp	Fresh ginger	Grated (freeze it and use a Microplane)
2 tsp	Lemon juice
2 tsp	Soy sauce	We used Nama Shoyu
2 tsp	Brown sugar	Dark brown preferred
0.5 tsp	Unsweetened cocoa powder

Directions

Preheat the oven to 475 degrees. Place a sheet of parchment paper over the surface of a large sheet pan. Do not make the mistake that I once did by substituting wax paper. They are not the same!

In a small bowl, combine the lemon juice, soy sauce, brown sugar, cocoa powder, ginger, garlic, and 1 tsp of olive oil. Whisk thoroughly until the cocoa is dissolved.
Do not peel the eggplants. Trim the ends off and dice them evenly (into about 0.75 inch cubes). Core and de-seed the peppers and cut them into comparably sized pieces. You always want consistent size when roasting vegetables to make sure that they cook evenly and consistently. In a large bowl, combine the eggplant, peppers, salt, and the 0.33 cup of olive oil. Toss to coat. Lay out the pieces onto the parchment-lined pan, in a single layer.
Roast for about 15 minutes, then stir them around the pan and roast for another 15 minutes. Check them a few times towards the end to make sure that they do not get over-cooked. The goal is a somewhat browned texture. Remove from the oven and let it cool for 5 minutes.

In a large bowl, combine the roasted vegetables with the dressing. Gently fold everything over and over with a rubber spatula; over time the eggplant will absorbe the liquid and that is your goal. Mix in the parsley and basil and serve.

How to Braise Stuffed Eggplant

Lindsay — Tue, 02 Aug 2011 01:22:05 +0000

I’m always drawn to eggplant in the summer. I think it’s the purple. It’s a color we don’t see very often at the market, but it’s so pretty. Erik doesn’t really like eggplant, though, so I have to find good recipes to make him tolerate it. This is a winner, as far as I’m concerned, and somewhere above tolerable, but below enjoyable, in Erik’s opinion. I think the combination of cooked tomatoes, smushy eggplant, herby filling, and tangy yogurt sauce is totally delicious.

The recipe is from All About Braising, which we don’t use much in the summer. There are some great vegetable-centric recipes, though, so it’s worth turning on the oven for an hour or so on a cool summer day.

Braised Eggplant with Fennel and Herbs
Serves 5 to 6

Amount	Ingredient	Preparation	Where we bought it (* Union Sq. Greenmarket)
5 to 6	Small eggplants (about 6 inches long)	Pick long, slender ones, if you can, rather than globe-shaped	Hodgson Farm *
Several pinches	Salt
2 TBsp	Olive oil	Divided
1	Small fennel bulb	Chopped into a small (about 1/4 inch) dice. Remove the core if it’s large and tough.	Norwich Meadows Farm *
2 cloves	Garlic	Chopped	Keith’s Farm *
Several grinds	Black pepper
5 TBsp	Mixed fresh herbs	Chopped. We used dill, mint, and parsley.	Keith’s Farm and our fire escape*
1 quart or 28 ounces	Canned whole tomatoes	You could use fresh, but peel them first.	Cherry Lane Farm *
1 cup	Yogurt (optional)		Homemade with Milk Thistle milk*
1 TBsp	Dill (optional)	Chopped	Keith’s Farm *
1 clove	Garlic (optional)	Minced	Keith’s Farm *

Directions

Preheat the oven to 325 degrees.
Slice about 1/2 inch of the side of each eggplant to make the start of an eggplant “canoe”. Reserve the top slice. Use a spoon to hollow out the canoe, leaving a 1/4 inch shell. Reserve the carved out eggplant.
Chop the reserved top slices and the insides into approximately 1/4 inch pieces. You don’t have to be too particular or neat here.
Salt the inside of each eggplant canoe generously and let them rest upside down on a paper towel while you prepare the filling.
Heat 1 TBsp of olive oil in a medium skillet over medium-high heat. Add the chopped fennel and sauté for a minute or two (until it’s starting to soften). Add the garlic and stir for about 30 seconds (until you can smell it).
Add the chopped eggplant and cook, stirring frequently, for about 4 minutes. Turn off the stove and add the chopped herbs.
Dump the canned tomatoes into a 9 by 13 baking dish (brownie pan). Add 2 tsp of olive oil, a good pinch of salt, and a few grinds of pepper. Use your hands to mush up the tomatoes and mix in the oil and seasoning. Spread it out evenly on the baking dish.
Rinse the salt out of the eggplant canoes under cold running water and pat them dry with a towel. Season the inside of each canoe with a few grinds of black pepper.
Fill the canoes with the eggplant, fennel, herb mixture. You might have to even it out a little after you do the first couple, because you over- or underestimate how full to make them.
Place the full canoes on the bed of tomatoes. Brush the tops with 1 tsp of olive oil.
Cover the dish tightly with foil and bake for an hour and 15 minutes.
While the eggplant is baking, make the yogurt sauce. Stir the tablespoon of dill, minced clove of garlic, and a pinch of salt into the yogurt and refrigerate. This is totally optional, but I highly recommend it.
After the alloted time, remove the foil and raise the temperature to 400 degrees for 15 minutes to brown the eggplant.
Serve with the tomatoes and a drizzle of yogurt sauce.