Market Meal Plan: Week 22

Last week we hosted a “Chopped” Style event at the market! Three local chefs faced off to cook a dish using market ingredients. The secret ingredients were eggplant, shiitake mushrooms, and Mango-Thai Basil Pepper Jelly. I wanted to feature those three ingredients over the next few weeks and fun ways to prepare them. This week I tried incorporating eggplant in most days so I hope for all of our sake, you love eggplant.


Market Shopping List

8 large tomatoes
2 heads garlic cloves
3 small green chiles
2 bunch fresh basil
4 medium, 1 large eggplant
4 large onions
1 small red onion
6 assorted bell peppers
5 medium zucchini
4 eggs
3 Persian cucumbers
1 pint okra
1 cup bush or pole beans
1 squash
2 ears corn

Pantry Needs

3/4 cup plain whole-milk Greek yogurt
2 tablespoon butter
7 strips thick sliced bacon

smoked Spanish paprika
cayenne pepper

Oils & Vinegars
3 cup extra-virgin olive oil
2 teaspoons garlic-infused olive oil
2 cups Vegetable oil

2 bunches chopped fresh flat-leaf parsley
2 lemon
1 to 2 cups fresh spinach
2 bunch cilantro

One 28oz can diced tomatoes
2 (13.5-ounce) cans of chickpeas
Slivered almonds
1 cup veg stock
3tbsp cane syrup


Seasonal Succotash Recipe

Serves 4 | 30 minutes | Easily Vegan
Guest Chef Amanda & Megan Brock

1 pint okra, split the long way
1 medium onion,small diced
2 med bell peppers, small diced
1 cup bush or pole beans, cut into 1 in pieces
1 squash, med diced
1 zucchini, med diced
2 ears corn, cut from the cob
1/2 cs veg stock
2 tablespoon butter(optional)

Heat a pan with about a tablespoon of oil, on med high heat. When oil is hot add okra to pan and sear until brown. Add onions and peppers, cook for about 2 mins, add beans And 1/2 cup of veg stock, cook out until beans are slightly tender and stock is almost gone. Add 2 tablespoon of butter, the squash, zucchini, and corn. Cook for 5 mins and season to your liking with salt and pepper.

Glazed Bacon Topping (optional)

3tbsp cane syrup
7 strips thick sliced bacon (or pork belly or tempeh),cut into 2 in pieces
1/2 cup veg stock

In a pan add bacon and warm to med low heat. Cook until fat is rendered and bacon starts to color. And veg stock and cane syrup to the pan and cook until liquid starts to thicken and glaze. Take off the heat.



Serves 8 | 50 minutes active, 2 hours total | Vegetarian
Source: Gourmet July 2003

Ratatouille is a gorgeous, delicious testament to summer produce. There’s such a small window where all these ingredients are in season that now is really the peak time to make this dish ;zucchini might not be available at the market, but sub another summer squash.

2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper
Garnish: Parmigiano-Reggiano shavings and fresh basil

  1. Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

  2. Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

  3. While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

  4. Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

  5. While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

  6. Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.



Serves 4 | 30 minutes | Vegetarian
Source: Taproot Issue 31: Revive

Make this for breakfast or breakfast for dinner! Shakshuka is delicious and makes for a beautiful centerpiece on a table.

1 tbsp extra-virgin olive oil
1 onion chopped
1 red bell pepper, cut into 2 inch slices
2 cloves garlic, minced
One 28oz can diced tomatoes
½ jalapeno, seeded and sliced
1 teaspoon smoked Spanish paprika
½ teaspoon salt
Few pinches of ground black pepper
1 to 2 cups fresh spinach
4 eggs 
Chopped cilantro

  1. Heat the olive oil in a deep skillet over medium heat. Add onion, bell better, and garlic and cook, stirring occasionally, until the onion has softened and turned translucent. 

  2. Add the canned tomatoes with their juice, jalapeno, paprika, salt, and black pepper and stir. Bring to a simmer, then reduce heat to low and cook until thick enough to see the bottom of the pan when you scrape it with the spoon, about 25 minutes. Add spinach and cook until wilted.

  3. While still simmering, use the back of a large spoon to create four indentions in the tomato sauce, evenly spaced in the pan. Crack and egg into a small bowl, then gently slip an egg into each indention. Cover the pan and cook until the whites are firm and the yolks have thickened but aren’t hard, about 2-3 minutes. Sprinkle fresh herbs evenly over the top. 



Chickpea and Eggplant Salad

Serves 4 | 1 hour | Vegan
Amelia Freer January 2016 Cook. Nourish. Glow.

This is super easy and uses the practice of sweating eggplant. Salting eggplant releases the liquid and with it a lot of the bitterness and textural problems that most people don’t like about it. Like tofu, when the water is out, other flavors can go in.

1/2 a small red onion, finely sliced
1 large eggplant, cut in half lengthwise and sliced into thin half moons
A good glug of extra virgin olive oil
Juice and zest of 1 lemon
2 (13.5-ounce) cans of chickpeas, drained and rinsed
2 large fresh tomatoes
1 bunch of fresh parsley, chopped2 teaspoons garlic-infused olive oil
1 teaspoon cayenne pepper
Slivered almonds, to serve

  1. Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw.

  2. Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.

  3. On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.

  4. Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.



Fried Eggplant, Tomato, and Cucumber Salad

Serves  6 |50 minutes | Vegetarian
Source: Yotam Ottolenghi Bon Appétit August 2014

If you don’t like eggplant when it’s fried, I’m not sure you like eggplant. This dish is great and makes for good leftovers

1/2 cup fresh cilantro leaves with tender stems
1/2 cup fresh flat-leaf parsley leaves with tender stems
1 garlic clove, chopped
2 small green chiles, such as Thai, seeds removed, chopped, divided
1/2 cup olive oil, divided
3/4 teaspoon kosher salt, plus more
3/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
2 medium eggplants (about 1 1/2 pounds), cut into 1 1/2" pieces
Vegetable oil (for frying; about 2 cups)
1 pound small tomatoes (about 8), cut into wedges
1/2 pound Persian cucumbers (about 3), sliced

  1. Purée cilantro, parsley, garlic, half of chiles, and 1/4 cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.

  2. Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.

  3. Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.

  4. Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.

  5. Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.

  6. Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.

  7. Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.

  8. Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.

Landon Bubb