It's Gazpacho Time

Today's share: corn, tomatoes, eggplant, okra, zucchini, peppers

We had a lot of cull heirloom tomatoes today at the farm (Clagett CSA). When they split or are really tender, they need to be used immediately.

No problem! I hobbled together a quick recipe from several favorites. Remember, all measurements are approximate since I'm an add & taste kinda gal.

 
What's On Hand Gazpacho

One pound tomatoes
1 green pepper
1 red pepper
1 cucumber
2 cloves garlic
Juice from 1 lemon
1 jalepeno
1 onion
1 shallot
1 T. Chipotle Tabasco sauce
2 tsp. Tabasco
2 tsp. Balsamic vinegar
2 tsp. Olive oil
2 tsp. Worcester sauce

You are supposed to blanch and seed the tomatoes, but being Ms. Impatient I just threw the whole bunch of roughly chopped veggies into my Vitamix and was done with it.

I'm amazed at how tasty it is- I barely could get it into the frig to chill because I kept, um 'tasting' it until a third of it was gone. I did not add additional salt and pepper. I can't wait to have this for lunch tomorrow.

-- Sent from my Palm Pre 2

Eggplant Everywhere and Not a Bit to Eat . . .

Mediterranean paninis and Baba Ghanoush aside, what to do with the past weeks' glorious purple bounty? Clagett Farm's CSA has blessed us with some of the best aubergine I've tasted in years, but I'm quickly running out of creative culinary steam.

What is even worse is that I've packed up most of my cookbooks because my kitchen is about to be remodeled - ARGGGGH!

My favorite quick way to deal with eggplant is to grill it along with zucchini, tomatoes, and mushrooms and make a smoky ratatouille. Yum. Thinking about the last time I cooked it and totally rocked it out with a bit of chipotle pepper. To quote Emeril "Oh yeah, babe." Try it, you won't be disappointed.
My next favorite way is in one of many Indian styles - I'm a sucker for cumin and coriander. Here's a strictly informal recipe:

Spice is a matter of taste - use with discretion, but whip it up when necessary!
Mix the following in a small bowl (about a teaspoon each) and set aside:

• Cumin
• White pepper
• Garam Masala
• Tumeric
•  Cayenne pepper (what's life without a little spice?)

Cut the eggplant into cubes
Heat olive oil hot, but do not burn ( I use my wok or deep cast iron pan)

Cooking very quickly:
Throw in cumin seeds and toast quickly,
Add a bit of crushed coriander (just to make breathing unbearable)

Cool it down with a little fresh minced ginger, chopped onions
Add minced garlic, chopped and seeded tomato
Add half of your spice mixture (just in case you made too much)
Simmer and Stir - this shouldn't last over 2 to 3 minutes.
Add in the eggplant
Cook until tender about 10 minutes,
add more of the spice mixture if you dare
Throw in a bit of chopped fresh cilantro (if it doesn't make you gag)
and salt to taste.

In case you are struggling with measurements (something I just refuse to do), here are my veggie ratios for this recipe-like-thingy: 1 huge, mammoth eggplant (or 2 medium or 3 to 4 small) to 1 large, ripe tomato to 1 medium red onion to 2 cloves garlic to a half inch of ginger. Yup! That's just about right.

Wait a minute - this is so good I could eat this daily with a bit of brown basmati rice, bhindi masala (just wait for the best okra harvest) and garlic naan.

Do you have any quick and yummy eggplant recipes? Got a link to a chef with the best? Leave a comment and don't forget to make extra 'cause you know I'm dropping by!

Bring on the Bhurta!