Savor the Flavors of Summer with a Delicious & Easy2Make Eggplant Recipe!

Summer ushers in the pleasure of fresh vegetables, and this season, I'm back on Long Island enjoying my friend's vegetable garden in Mattituck, which has provided us with this year's initial eggplant harvest. Mattituck's climate is perfect for growing eggplants as the mix of warm days and cool nights help them develop a rich color and tender texture. Picking these shiny gems is always exciting but coming up with a straightforward summer recipe that proved to be so simple to make and utterly delicious was even more rewarding!

Eggplants are not only delicious but also rich in nutrients such as fiber, vitamins, and antioxidants. Cultivating them yourself ensures the freshest produce, free from pesticides and bursting with flavor. Whether you have eggplants from your own garden or a local market, this recipe could inspire you to enjoy them in a fresh and flavorful way. For me, it marked the beginning of preparing numerous dishes featuring this versatile vegetable throughout the summer!

Preparing Fresh Eggplants for Cooking

Before diving into the recipe, it’s important to prepare your eggplants properly. Here are some tips to get the best results:

• Choose firm, glossy eggplants without soft spots or blemishes.

• Wash and dry the eggplants thoroughly.

• Slice or cube depending on your recipe needs.

• To reduce bitterness, sprinkle salt on sliced eggplants and let them sit for 20-30 minutes, then rinse and pat dry. This step is optional but can improve taste and texture. To be honest though, I hardly ever do this!!!

  
  

*NB! This recipe I'm sharing today slices the eggplant from the stem end all the way down to the base. I call it a butterfly slice and it's a type of cut that is essential for dishes where you need a sturdy piece of vegetable to act as a base or a layer. In any case, sliced eggplants cook more evenly and absorb flavors well.

Oven Roasted Eggplants with Cherry tomatoes, Cheese & Herbs

This recipe highlights the natural flavor of eggplants with simple ingredients and fresh herbs that make it perfect for a light summer dish!

Ingredients:

• 2 medium Japanese type eggplants (or other of choice) sliced x 2 from the stem end all the way down to the base*

• Olive oil

• Minced garlic, optional

• Cherry tomatoes, sliced

• Cheese - Mozzarella or Feta, sliced or cubed

• Scallion, finely sliced

• Fresh herbs - basil, thyme, oregano and parsley

• Salt and pepper to taste

• If you do not have fresh herbs, use dry ones of choice

Preparation Method:

1. Preheat your oven to 200C /400F

2. Place sliced eggplants in an oven proof baking dish that has been brushed with olive oil.

3. If using fresh herbs brush all the slices/sides of the eggplants with olive oil mixed with salt and pepper. However, if you are using garlic & dried herbs, combine them in a small bowl with the olive oil and proceed to brushing all the slices /sides of the eggplants

4. Stuff the eggplants with the sliced tomatoes and cheese slices or cubes and sprinkle tops with the sliced scallions and fresh herbs and if you like, grated parmesan cheese.

5. Place baking dish in oven and roast eggplants until they are tender.

1. Remove from oven and transfer onto a plate or serve directly from baking dish.

2. Garnish with fresh parsley and serve with lemon wedges for a fresh finish or if you prefer, drizzle the top of the eggplants with a wee bit of balsamic cream or balsamic vinegar of your choice.

   
   

Tips!

• This dish pairs wonderfully with grilled meats, fresh salad greens, or crusty sourdough bread.

• If you have any leftovers, store it in an airtight container in the refrigerator for up to 3 days. You can slice the eggplants and mix the leftovers with a fork to make a filling for a sandwich or wraps!

• Try this eggplant recipe for your next summer gathering or a simple weeknight dinner. It’s a great way to celebrate the season’s bounty and enjoy a healthy, tasty dish that everyone will love.

Happy cooking and for those who are lucky to have a Veggie Garden . . . happy gardening! Until soon again. Karitas