on
September 20, 2012

Eggplant and Red Pepper Salad/ Gruber Farm CSA Week 2

Hi friends!

I have a funny story for you. On Sunday when I went to Rosh Hashanah at Sean’s house, I made a funny oopsies. One of the guests and I were discussing our love of local produce and the CSAs we were signed up with. I was telling her how much I loved Gruber Farm and blurted out, “I love picking up my box each week. It’s like Christmas every Tuesday!”

I made a Christmas reference at a Jewish event. Derrrrrrrrrr.

As soon as I said it I thought “REALLY? Of all the cool things to compare something to you chose that? Tonight?” The woman probably thought nothing of it, but I laughed in my head thinking how typical that was for me.

Thank heavens my teddy bear challah came out well or else I would have just had to excuse myself from the festivities. After telling the story to another Jewish friend later, he remarked “You should have said it was like Hanukah every week.” Oh, really? Thanks for the tip.

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CSA Week 2:

  • cantaloupe
  • zucchini
  • eggplant
  • beets (!!)
  • red potatoes
  • Muscadine grapes
  • green beans
  • red pepper
  • cucumbers
  • onion

That cantaloupe was the largest I’ve ever seen. Annabel, who is also signed up with Gruber Farm, asked me, “Do you have a size DDDDD cantaloupe in yours too?” Yep. I did.

Back to business. Before ultimately deciding on the pumpkin challah for Rosh Hashanah, I borrowed a Jewish cookbook from the library called The Hadassah Everyday Cookbook.

This book has so many recipes I’d love to make that I might actually buy it. I’m not kidding, there are recipes for pumpkin bread, asparagus avocado salad, white bean hummus, muhammara, greens and orzo soup, grated beets with toasted hazelnuts, and more. Get excited for lots of these being featured on the blog. The first recipe I made was…

Eggplant and Red Pepper Salad

Ingredients:

  • 2 medium eggplants
  • 1/4 cup diced red bell pepper
  • 1 clove garlic, chopped
  • 1 scallion, sliced
  • 2 tbsp. olive oil
  • 2 tbsp. tahini
  • 1/4 cup lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  1. Turn stovetop gas burner to high and place eggplants, one at a time, directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side. Remove to a baking sheet and let cool completely. Drain juices, remove skin, and place eggplant pulp in the bowl of a food processor. *If you do not have a gas burner at home, you can broil the eggplants (turning them just as you would on the flame) until their skin is blistered and the inside is creamy and soft.
  2. Pulse eggplant 10-15 times until well chopped but with a few remaining chunks. Add red pepper, garlic, scallion, oil, tahini, lemon juice, cayenne and salt, pulsing to incorporate all ingredients. Transfer to a bowl, cover and refrigerate until serving.

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Two things to note: 1. I omitted the olive oil because I thought it was unnecessary. 2. I pulsed mine a bit more and it turned out like a spread. Regardless, it was very tasty and made for a great veggie burger topping. It would also be so good in a pita with veggies, black beans, and feta. Heck, it’d be good with chips too!

What’s your favorite dip or spread? Hummus? Olive tapenade? Roasted red pepper dip? Black bean dip? Baba ghanoush?

Do you find yourself sticking your foot in your mouth like I did? Shoot, sometimes it’s my whole leg.

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  • Brittany Greer

    Love me some hummus. And black bean dips are great too. And guacamole. And salsa. I think I realized how much I love all kinds of dips haha. So excited for you and your beets haha. Can’t wait to see what you make with them!

    • I think I’m going to make the grated beets recipe out of that same cookbook!

  • April Blake

    Does this taste like baba ganoush? For some reason I hate baba ganoush, but really need to get working on these eggplants the CSAs are cranking out!  My favorite dip of all time is pimento cheese.

    And I don’t think your Christmas reference was too big of a deal! They know what Christmas is, and it’s not like Christmas is a terrible thing! If you made a Holocaust reference, well then that wouldn’t have been so good, LOL.

    • I actually have never had baba ghanoush so  I can’t answer that. 🙁 

      And oh my gosh, I laughed SO hard at your comment. hahahah!

  • itzyskitchen

    I’ve totally done something similar- actually under VERY similar circumstances. I will tell you the story another time ;). This dip looks yummy. That cantaloupe is ginormous and now I want one. I know teeter has a bogo, going to have to pick a couple up. Favorite dip? Guacamole or salsa. Adore hummus too

    • Ooooh  I can’t wait to hear your story

  • Paige

    I love that you post your CSA along with a recipe to go with. Good idea 🙂
    I don’t love that my CSA is pathetic compared to yours! (and everyone else’s it seems :-P)

  • I love cantaloupe! I need to get some of that in my life again soon!

  • Livefortherun

    Nice melons:) I couldn’t live without hummus, but this week I’m on a pesto dipping kick. Black eyed pea dip is another one you should try!

    Speaking of Black Eyed Peas – mazel tov! (pls tell me you get the song reference, lol)

  • Megan

    I seriously get so envious of your CSA posts because my boxes (which farm they come from I will not say 🙂 ) do not even compare to how good yours looks!

    And I didn’t get the Christmas funny until you explained it…

  • Is it weird to be envious of one’s cantaloupe? Mine definitely would bring all the boys to the yard. 

  • Guest

    I haven’t cut into the “beets” yet… I was trying to figure out if it was turnips/rutabegas/beets because I’ve never eaten any of them!! I knew to wait until you blogged about it and I would get my answer!

  • Oh goodness, girl! I have been there with the awkward comments thing. I am SO bad about that. I just get to excited and blurt things out without thinking them through. Oh gracious… good stuff! 

  • Trisha Tucker

    Did you know the Muscadine grape has 7 times more antioxidants than a blueberry? I learned that from my favorite winery! I hope you enjoyed those grapes!

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