Each week, we get half of a share of organic veggies and fruit from a Community Supported Agriculture (CSA) group based in Westfield. And, each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week our CSA share had one head oak leaf lettuce, one head red leaf lettuce, tomatoes, two eggplants, a large melon, peppers, cucumbers, a head of garlic, yellow onions, peaches and yellow plums. Whew! Quite a haul this week.
Click on the Read More link to see a great recipe for those fresh NJ eggplants!
My favorite Indian dish, Baingan Bharta!
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt.
Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
We like to enjoy it with basmati rice and naan.
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