EAT LOCAL ~ EAT FRESH ~ EAT SEASONAL
The garden is full and overflowing. We have consistently picked 8-10 eggplants every week for the past few weeks. I've given some away, but have tried to use as many as possible. We have a few favorite eggplant recipes, but I sometimes get bored, or tired of the same old thing. This week my niece Cara, who loves to cook as much as I do, said she had made a dip or spread with roasted eggplant, garlic, and onion and said I should give it a try.
So, today, I used the last of my remaining eggplant to make this recipe. I peeled 6 eggplant, one large onion, and 6 cloves of garlic and placed them in a shallow roasting pan with some kosher salt, cracked pepper, oregano and a drizzle of olive oil. The oven was set at 425 and it took about half an hour until the vegetables were soft enough to pulse into a spread in the food processor. It was so delicious! It seems that no matter what vegetable you roast in the oven, it enhances the flavor and brings out the natural sweetness of the vegetable.
I had pie crusts in the fridge that needed to be used, so I lined a cookie sheet with parchment and placed one pi crust on the sheet and rolled it out a bit. Next, I placed a thick layer of the eggplant spread on the crust, leaving a 2 inch rim of crust. After the eggplant, I added fresh sliced tomatoes, kosher salt, ground pepper, oregano and once again that special touch of an olive oil drizzle. The outside crust was then folded in on itself all the way around and brushed with olive oil. It baked at 400 degrees until it was golden brown. I don't know how long it was, I just kept an eye on it.
To serve with the gallette, I made zucchini fritters. We are still knee deep in zucchini and creativity is necessary! We've been eating these squashes for weeks now. I wish there was some way to spread their harvest out over a month so that we didn't get tired of eating them! While I was frying the fritters, Richard was in the garden getting me some green tomatoes for tomorrow's dinner. I asked for some green tomatoes so we can have fried green tomatoes. We love them! What did he bring in with him??? You guessed it! ZUCCHINI!! I can't get ahead of them.
Tomorrow's dinner menu? Fried green tomatoes, brown rice, and zucchini with tomatoes, onions, garlic, spices, and chorizo.
Our favorite zucchini recipes?
zucchini bars with cinnamon frosting
calavasa-a mexican dish served over rice
zucchini veg. chowder
zucchini cooked with lots of onions and tomatoes--simple but OH so good!