Although we didn’t get a huge amount of free “chicken scraps” this week, what The Girl and I were able to reclaim was awesome. For starters, we were able to save over a pound of fresh asparagus from going in the dumpster which was pretty exciting, since we haven’t had asparagus on our dinner plates since late spring.
Here’s what we were able to salvage from our 3 free boxes of scraps this week.
- 1+ pound fresh asparagus {grilled asparagus recipe}
- 3 eggplants
- 2 heads of lettuce {lettuce wraps recipe}
- 1 head of cauliflower {cauliflower hummus recipe}
- 6 ears of corn {corn chowder recipe}
- 4 bell peppers {lunch snack}
- 1 zucchini {Summer Corn with Zucchini and Onions recipe}
Now all I need to do is figure out what to do with the 3 free eggplants, and fast.
I need your help. Do you have any ideas?
~Mavis
Would you like to see what else we have brought home over the past 5 months?
Head on over HERE to read all the past stories and to see all the pictures.
Looking for some great side dish recipes? Checkout Best American Side Dishes from the folks at Cook’s Illustrated Magazine. This awesome book is packed with over 500 recipes. I own it, and I love it! Amazon currently has this book in stock and ready to ship.
Ginelle Showalter says
Chop the eggplant small and put it in spaghetti sauce.
Julie says
When our eggplant plants to into overdrive, I slice, bread, and freeze the eggplant to turn into eggplant parmigiana throughout the winter.
We also like this aubergine stew (it really is much better than the picture.) http://www.roamingtales.com/2009/03/08/recipe-lebanese-aubergine-stew/
Amanda says
Eggplant Bacon
http://www.rawmazing.com/red-pepper-poppers/
can make vegetarian BLTs with it 🙂
Mavis says
Holy canolies Amanda, this looks amazing!
Elizabeth says
Excellent looking recipe! Have you tried it? I usually make my bac’un from tofu and when lazy have pack of Morning Star Farms brand in freezer for back up.
Rachele says
Make this: http://www.barefootcontessa.com/recipes.aspx?RecipeID=218&S=0
its fantastic!
carrie says
Rachael Ray’s gluten free lasagna recipe is tasty and worth the time it takes to make it.
http://www.rachaelray.com/recipe.php?recipe_id=4618
Lori says
Eggplant parmesean!!!
Adrian says
Baba ganoush! This is the recipe I’ve used, and I really like it (my little boy loves it, too)!
http://www.foodnetwork.com/recipes/alton-brown/baba-ghannouj-recipe/index.html
Great dip or sandwich spread.
Heather says
Dehydrate it….it tastes fabulous in soups and stirfry in the winter.
Sara says
Ina Garten Egg Plant Gratin
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Directions
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Melissa says
I grill the eggplant. To top it, I sautee Swiss chard or kale (way to kill two birds with one stone with your Kale overload), then add browned beef, diced tomatoes, and seasonings. Pour the kale/beef/tomato sauce over the grilled eggplant. Yum.
Sue says
Baba ganoush! http://www.simplyrecipes.com/recipes/eggplant_dip_baba_ghanouj/
Lissa says
I like to make eggplant lasagna – just slice the eggplant lengthwise, salt both sides for 15 minutes to “sweat” the extra moisture out and cut bitterness, then rinse, brush with olive oil and broil until browned. Use in place of lasagna noodles and build your lasagna however you wish. It’s great!
This week was quieter in reclaimed food (still eating peaches and pomegranates so that’s fine!)
2 heads butter lettuce
10 roma tomatoes
2lbs strawberries
2 bunches arugula
one bunch radishes
1/2 carrot
1 cantalope
Pam says
This warm salad is amazing!
http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756
Danielle says
I think there is a dip called ‘Baba Ghanoush’ made with roasted eggplant and spices. Would make a good afternoon snack!
Tasha K says
I totally agree with Baba Ghanoush! My favorite recipe uses eggplant, tahini, lemon juice, cumin, parsley and olive oil:
http://www.food.com/recipe/baba-ganoush-the-best-in-the-world-67570
Tali says
poke with fork. bake at 350 until super tender. let cool for a few minutes. hold by stem, cut with a knife length wise….scoop eggplant ‘meat’ out…..chop best you can….add tehini sauce (tehini paste, lemon, water salt, garlic) and spread over toast…..
Jodi says
Ratatouille and: http://windycityblending.com/2012/08/07/roasted-red-pepper-ajvar/
Linda says
I like this Spicy Eggplant recipe: http://www.marthastewart.com/336695/spicy-sesame-eggplant
Sakura says
We slice it thin long ways, bread it then fry it. Afterwards we use it in place of noodles for lasagna. My kids love this so much better than plain ole boring lasagna.
Jen says
Cooking Light has a recipe for ratatouille and eggs (I think they poach them in the ratatouille). You could use your extra eggplant AND eggs.
Elizabeth says
I make eggplant parmesan with out breading, baba ganoush, slice really thin and add to Thai stir fry dishes. I want to try that eggplant bacon recipe and the Ina Garten recipe for gratin look very good.
Jen Paulson says
Eggplant – I’d make a veggie lasagna!