I’m part of a CSA. You know, Community Supported Agriculture.
Since I didn’t have the sunlight or space for a vegetable garden until about 6 weeks ago, and I try to eat as local and pesticide free as possible, it’s the best possible choice for me.
And I’m supporting a local farmer.
However, being part of a CSA means you get a lot of the same vegetable, and all at one time.
Last summer, I was overrun with eggplants. When I opened my fridge, they had multiplied like baby rabbits.
Ok, it only seemed like they had.
And one can only eat so much eggplant parmesan…
So what to do with the other 42 eggplants? I can’t waste food. Especially not such a beautiful vegetable so chock full or phytonutrients, antioxidants, and vitamins.
Eggplants are practically the Miss Teen Computer Science Pageant Winner–brains and beauty.
(I’m pretty sure that metaphor only worked in my head.)
So preheat the oven to 400, grab your organic, never-seen-a-pesticide eggplants,
your freshly-plucked, plump, organic tomatoes,
and your tiny-because-they’re-organic-and-just-came-out-of-the-dirt onions.
Slice everything up and spread it on a baking sheet. I always foil my baking sheets, because scrubbing roasted veggies off of baking sheets is not how I like to spend my Tuesday nights.
Drizzle it all with olive oil and scoop some garlic on there. Try to keep the garlic on top of the veggies and not on the foil. Burnt garlic isn’t great.
Roast for about 15 minutes, then flip all the veggies. Roast for another 10, or until golden brown.
Put all the roasted veggies into a food processor.
Add a little more garlic and a dash of olive oil.
Pulse until smooth.
Now eat with crackers, veggies, or a spoon. Also really good on burgers or sandwiches!
suck it, martha.