In this week's box:
-Carrots
-Radishes
-Kale
-Garlic
-Soup Celery
-Green Tomatoes
-Squash
-Purple Mini Eggplant
-Honey with Honeycomb
Perhaps the most adorable eggplant - these heirloom mini eggplants are purple with white stripes. They don't need to be peeled, are quick to cook, and are simply irresistible.
Spiced Mini Eggplant
Ingredients:
6 Mini Eggplants
1 T Olive Oil
1/2 t Chile Flakes
1 t Ground Cumin
1 t Ground Coriander
Sea Salt
1 Lemon
For Serving:
Extra Virgin Olive Oil
Fresh Chopped Parsley
Directions:
Preheat oven to 400.
Drizzle T of olive oil in baking dish - sprinkle with chile flakes, cumin, and coriander.
Slice eggplants in half (no need to peel). Place cut side down in baking dish, moving around to pick up spices, then turn cut side up.
Roast 25 minutes.
To serve, squeeze juice from half of lemon over the top, sprinkle with salt and chopped parsley, and drizzle with a bit of olive oil.
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