A Plate of CSA

31 07 2010

I think it’s a fun challenge to use up all the items that arrive in a CSA box and not eat something just for spite (so as not to waste it).  Last nights dinner with friends was a triumph in that regard:

The zucchini paneer has the new onions, tomatoes and one of the bags of zucchini in it, the potato filled flat breads have the potatoes from the last box, and the baba ganoush is from that beautiful eggplant.  (There is also coconut brown rice, kale w/ coriander, raita, and a jalapeno jelly  on the plate.)

I made my own garam masala for the first time (and this morning’s coffee has a faint reminder), and fresh paneer.

Baba Ganoush:

  • one eggplant
  • medium garlic clove
  • 1 Tbs tahini paste
  • 1-2 Tbs lemon juice
  • 1-2 Tbs olive oil
  • 1/2 tsp (or to taste) of each: gr coriander & cumin
  • 1/4 tsp (or to taste) of each: turmeric & garam masala
  • salt and pepper to taste

Bake the eggplant on a lightly oiled baking sheet at 400 degrees for 45 minutes or until soft; place in a bowl and cover with plastic wrap for 10 minutes.  Unwrap the bowl and the eggplant should peel very easily.  Thoroughly mash the eggplant in a bowl and add the above ingredients.  Taste, and if it doesn’t seem quite right, add more salt before anything else.

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