I always forget how much I love eggplant until I eat it. Then I wonder why I don’t eat it more often.
There are a few good reasons: eggplant is best in the summer; from the farmers market or your own garden. It’s uber-delicate, and gets bruised at the slightest bump, or even a harsh word directed its way. And cooking it’s usually a complicated, messy pain in the keister.
This week marks the final week of the Local Dish series with two delicious recipes made from NC products.
First up is a delicious soup with a deceptively fancy name. The eggplant dish, we’ll get back to.
Prep Time: 20 minutes
Total Time: 45 minutes
2 Tbsp. avocado oil
1 leek, light green and white parts, finely chopped
1 cup swiss chard stems, finely chopped
1 habanero pepper, seeded and finely chopped
1 sweet yellow onion, finely chopped
4 cups chicken stock, divided
1 potato, diced
1 cup buttermilk
1 Tbsp. onion powder
1 Tbsp. garlic powder
Salt and pepper to taste
In Dutch oven, heat avocado oil on medium-high heat, then add leek and swiss chard. Cook for 3 minutes until softened. Add habanero and onion and cook until onion’s translucent. Move contents to a bowl.
With Dutch oven still hot, deglaze with ½ cup chicken stock. Add remaining chicken stock and bring to light boil and add potatoes. Cook for 15 minutes. Reduce heat to low and stir in onion and garlic powder. Add cooked vegetable mixture back into Dutch oven and simmer for one minute. Remove from heat.
Pour half of mixture into a food processor, blend and pour into bowl. Add remaining vegetable mixture to food processor and blend slowly, while adding buttermilk. Pour back into Dutch oven, add salt and pepper, stir then heat on low to warm back up. Or use submersible blender.
Garnish with chives and small dollop of sour cream.
Lisa’s Notes: This is a great way to use leeks and chard. If you aren’t a fan of the heat, leave out the habanero or try a jalapeno. The stems can be a little bitter so try using the leaves instead. We liked leaving some potatoes chunky when blending. Domino Ireland won first place with this delicious soup in the NC Vegetable Growers Contest at the NC State Fair.
And, finally, the eggplant. This is the easiest to make eggplant recipe I’ve had the pleasure to eat. It’s also the most forgiving. It’s cut into cubes and roasted, so it doesn’t need to be perfect, blemish-free, straight from the garden eggplant. You could make this in the middle of February and the dish would be just as tasty as mid-August.
Debbie’s notes: If you enjoy them, capers are a terrific addition. The briny Mediterranean flavor is perfect with this recipe. And when cold, the dish makes for a perfect bruschetta.
1 Eggplant, diced ¼”-1/2” thick with skin on
1 Tbsp. olive oil
Salt and pepper to taste
2 Tbsp. lemon juice
2 Tbsp. kalamata olives, sliced
2 Tbsp. green olives sliced
2 Tbsp. Feta, crumbled
1 Tbsp. fresh parsley, chopped
Pre-heat oven to 400 degrees. In medium size bowl, combine eggplant, olive oil, salt and pepper. Pour onto baking sheet and roast for 30 minutes.
Once done, return to bowl and toss with remaining ingredients. Season with salt and pepper to taste.
Lisa’s Notes: The dish can be enjoyed hot or room temperature.
I hope you enjoyed my adventures with television.
I’ll be back next week with the best dish I’ve invented in years. And it’s made with only things I had on-hand.
Thanks for your time.
Contact debbie at email@example.com.