Eggplant is a member of the nightshade family, and is related to other warm weather crops such as tomatoes and peppers. There are several varieties, shapes, and colors of eggplant, and they are typically available in the hottest summer months.
Eggplant should not be refrigerated, and can be kept in a cool room for around a week.
Wash eggplant before using. The eggplant may be peeled if you desire. Do not cut the eggplant until you are ready to use it, as it will quickly brown. Eggplant can quickly absorb oil when cooking. To prevent this, slice the eggplant and sprinkle with salt. Let sit for 30-60 minutes. The eggplant will start to “sweat” – this is normal and what you want! Blot-dry with a paper towel and prepare as desired. Eggplant can be baked, grilled, stuffed, fried, or sauteed!
Even though this recipe calls for plum tomatoes, you could try it with CSA tomatoes – they just won’t be as meaty. Or just add the tomatoes raw. The roasted
Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for