Hot Shots

September 17, 2007 at 1:42 pm 4 comments

So, I’m rather at a loss for words today.  Unusual, yes, but just some minor writer’s block and a huge stack of “real” work.  No worries because I have some great food and farm shots to share with you instead and a simple little recipe at the bottom to keep us all twirling around the kitchen for another day. 

My apologies in advance for anyone using dial-up…this post might take some time to download. 

Zinnias Growing Tall Down the Row

Farm Flower Bunches at the Headhouse Market

Baby Eggplant on the Plant

Beautiful Head of Garlic Grown on the Farm

Baby Eggplant Fits in the Palm of My Hand

Can't Get Enough of that Garlic!

More Eggplant Marinade for the Eggplants

Eggplants Sliced in Half

Cut Side Up of Eggplant

After the Broiler

Marinade Dumped on Top of Hot Eggplant

The Finished Product - Marinated Eggplant

Mediterranean-Style Marinated Baby Eggplant
Adapted from World Cook’s Collection: Mediterranean Kitchen

4 baby italian eggplant (they should fit in the palm of your hand)
1/2 c. high quality extra virgin olive oil
1 lemon, juiced
1 T. balsamic vinegar
3 large garlic cloves, crushed but still whole
1/4 c. slivered almonds or pine nuts
2 T. or so golden raisins
1 t. sugar
1 bay leaf
pinch of dried red pepper flakes
slat and pepper

Preheat your oven’s broiler on its high setting.  Wash eggplants well and cut in half lengthwise.  Brush with a little olive oil before placing cut side up in the broiler pan.  Broil for about 5 minutes or until tops are getting nicely browned.  Turn over and broil skin sides for another 5 minutes until they begin to blister and blacken slightly. 

Make the marinade while eggplant is cooking.   Place all remaining ingredients in a bowl or measuring cup and mix well. 

Place hot eggplant into an earthenware or glass bowl.  Pour the marinade over and turn eggplants to coat well.  Let cool to room temperature, turning eggplants once in a while, before storing in an air-tight container in the refridgerator for up to a week.  Serve cold as a side dish to a meat entre such as pork loin or lamb or as part of a vegetarian sampler supper that might included stuffed grape leaves, cacik and hummus with pita. 

(makes 4 side dish servings)

Mediterranian-Style Marinated Eggplants


Entry filed under: Purely Vegetables, Recipes, Salads.

Not Quite McDonald’s Purple Power!

4 Comments Add your own

  • 1. taylor  |  September 17, 2007 at 5:07 pm

    Thanks for the garlic. Love the pics.

  • 2. Jonathan  |  September 17, 2007 at 6:30 pm

    Beautiful pictures! We’re trying our best to do some “Urban Backyard Farming” here in Brooklyn, NY. In fact there is a beautiful garden here that grows loads of veggies. I love the idea of Urban Farming… nice site!

  • 3. Jennie  |  September 17, 2007 at 7:43 pm

    Taylor – A head of garlic is the least I could do. 🙂 I am rather fond of the garlic pictures here myself.

    Jonathan – Glad you’re finding the site to be a good resource. If you have any questions I can help answer, just give a shout. Urban farming/gardening is so critical to the life system of our cities.

  • 4. livsmedel med vitamin b5  |  May 11, 2012 at 3:26 pm

    livsmedel med vitamin b5…

    […]6 Thanks for nice work. I will get back to you soon. Nice post like always. 71[…]…


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