Here’s a classic eggplant recipe from the Applebarn Taves Family Farm.
• 4 medium eggplant
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 2 tbsp lemon juice
• 2 cloves garlic, smashed and peeled
• 3 tbsp tahini paste
• 2 tbsp plain / greek yogurt
• 3 tbsp chopped parsley
Preheat oven to 375 degrees. Slice eggplant in half lengthwise. Place on a parchment lined sheet tray skin side down. Drizzle with olive oil and sea salt. Roast for about 1 hour and 15 minutes, until very soft. When eggplant is cool enough to handle, scoop out the flesh, and combine with remaining ingredients in a blender. Blend until smooth. Season to taste. Serve with grilled pita, or fresh cucumber and other crudités.
Recipe contributed by Faspa and Co.
Thanks Taves for sharing!
Mary’s Garden is best known for our vast selection of picked-fresh-daily vegetables and herbs, grown right behind our farm store! Customers rave about Mary’s new potatoes, sweet corn, carrots, wide variety of no-spray lettuces and salad greens, squash, pumpkins and … Continue reading