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June 22, 2012

CSA Week 10 / Roasted Eggplant & Tomato Stacks

Yesterday was the first official day of Summer! It was also Summer solstice – the longest day of the year. Despite these facts, I’m nearing the end of my Summer CSA. Only 2 more weeks left. Thank goodness for the Fall subscription!

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Week 10:

  • butternut squash (I could have sworn this was a Fall veggie)
  • eggplant
  • watermelon (the cutest!)
  • cantaloupe
  • turnips
  • tomatoes
  • green peppers
  • jalapenos

Remember the mini watermelon from last week’s box? I chopped that up and soaked it in vodka for a boat ride. It made for a deliciously good time. I may or may not be using this week’s melon for the same thing. Winking smile

I also made the Sweet & Spicy Salsa again. I’ve been putting it on my grilled chicken and even my eggs for breakfast. It’s quite versatile.

So, confession time. I’ve never actually cooked with eggplant…until tonight. Eggplant is surprisingly easy to work with. Here’s a little snack/appetizer I made before dinner.

Roasted Eggplant and Tomato Stacks

Ingredients:

  • 1 small eggplant, sliced
  • 2 tomatoes, sliced
  • olive oil, for drizzling
  • goat cheese, for topping
  • balsamic vinegar, for drizzling

Preparation:

  1. Preheat oven to 400*. Place eggplant and tomato slices on a plan lined with a Silpat or foil. Drizzle with olive oil.
  2. Roast for 20 minutes, turning once.
  3. Place sliced vegetables on a plate, drizzle with balsamic vinegar, and top with crumbled goat cheese. Serve warm.

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Voila! It’s too easy not to make. If you crumble the goat cheese atop the stacks right away, it melts just a little and becomes so creamy. Enjoy!

While you’re cooking, listen to this song:

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Favorite roasted vegetable?

Did you love the song?

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  • So you have me on this CSA kick–we’re substituting though by going to the farmer’s market weekly and buying veggies that we’ve never heard of. It’s fun! Vodka and watermelon sounds dangerous yet wonderful. And I love goat cheese. I’m going to make this!

    • you could amp it up a bit by adding fresh basil! i wish i had some!

  • Kerr

    I thought butternut squash was fall too! Our boxes are nearly identical this week. I will be so sad when it’s over! But fall will be good too.

    • i also thought turnips were a fall vegetable. weird! i’m excited for fall too. are you going to sign up again?

  • Potatoes, eggplant & Brussels sprouts are my favorite roasted vegetables – I cant just choose one 😉

  • I love eggplant! Those stacks look divine. I totally thought butternut was a fall too. Hm. My favourite veggies to roast are definitely brussels sprouts and kabocha. Love. I also love that now you can make more vodka soaked watermelon 🙂

    • i love that you spelled brussels sprouts correctly. hardly anyone does!! XO

  • Thobeka

    love loved this song!

  • Zuchinni or eggplant is probably my favorite roasted…..DELICIOUS and filling.

  • callen47

    You guys are so ahead of us in the south – Our butternut squash here is never ready to pick until mid September!

    My favourite vegetable to roast is any kind of winter squash.

    • we are way more ahead than usual! weird!

  • Jennifer

    What’s the name if that band/song? Love.

  • Just a small hint when cooking with eggplant. Sometimes it can come out soggy. To prevent this, slice it about 30 minutes before you need to use it. Then salt the hell out of one side. Wait 30 min and blot all of the salt off. It pulls the excess water in the eggplant to the surface so you can get it out. Keeps the eggplant from getting soggy when baking and grilling (which is amazing).

    • thanks for the tip! i need to remember to do that with zucchini. 🙂

  • itzyskitchen

    mmm those stacks looks great! I need to convince Josh we need to join CSA

    • oh my gosh, it surprises me that you’re not already signed up. i think you would LOVE it. and you can pick it up at ESAC! 🙂

  • I thought butternut squash and turnips were fall veggies?!!? Not that I’d complain. I love butternut squash! But hate turnips.

  • SonnyC79

    I had eggplant for the first time last weekend! I grilled it with some olive oil, balsamic vinegar, salt, pepper, garlic, oregano, and basil. It was excellent, but I will definitely be making your stacks!

  • Liziheartvegetables

    Ohhhh my gosh those look amazing!!!

  • I did eggplant for dinner the other night too! The woman that cleans at our office used to work for a nice deli here and she has all their fabulous recipes. She wrote me down a couple…including these delicious lentil stuffed eggplants (or brinjals as they are called here). I attempted them the other night and they were pretty delicious. Very filling and hearty for a vegetarian meal.

  • Nichoel

    You are my new fave DJ, always hooking me up girrrrl!

    And for eggplant, I dig the recipe, but after a bite or two I’m done with my eggplant snack. Not sure if it’s too filing or the taste…poor little purple guy.

  • Megan

    Dang, I feel like your CSA is way better than mine. More veggies and a better variety. I got a watermelon this week too and I definitely think I’m going to use your idea and soak them in vodka

  • I love that song!!

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