The first Misfit Market box arrived and it includes fruits and vegetables that I normally would not pick up on my trip to the grocery store. Here is how I prepared each one.
This post is all about the Eggplant.
Roasted Eggplant with Garlicky Greek Yogurt
2 large eggplants, cut in half lengthwise
1/4 cup olive oil
2 cloves of garlic
1 cup Greek yogurt
Zest of one lemon
1 Tbls fresh lemon juice
Salt and Pepper to taste
1 cup of fresh chopped parsley or cilantro or pea shoots
Preheat oven to 400 degrees F.
Crosshatch the inside of the eggplants.
In a bowl, coat the eggplant in olive oil.
Season with salt and pepper.
Place the cut side down on a rimmed baking sheet.
Roast for 40-45 minutes.
Combine the garlic, yogurt, zest and lemon juice. Season with salt and pepper.
Use a large spatula to serve whole half eggplant - top with yogurt and parsley (I used pea shoots).
Serve alongside any grilled beef, pork or chicken.
Raw eggplant is 92% water, 6% carbohydrates,1% protein and < 1% fat.
The eggplant is a versatile vegetable. It is used in all over Asia, Middle East and the Mediterranean. It can be roasted, fried, barbecued, steamed, stir-fried, stewed, sauteed, pickled or baked.
The eggplant I received as perfect. It had a few imperfections on the outside but otherwise a beautiful example of this creamy, rich vegetable.
Did the Eggplant pass the challenge? YES! More eggplant please.