Recipe Review

Eggplant Means One Thing: Baba Ganoush

published Jul 25, 2013
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(Image credit: Cambria Bold)

I’m five weeks into my CSA this year, and my weekly haul is gradually picking up. This week I got a few more tomatoes, a handful of potatoes, more blueberries, corn, and the first eggplant. So what to do with all this produce? Here’s what I’m thinking:

In My Box This Week

Eggplant Asian eggplant Green Beans Tomatoes Corn

Red Bliss and Yukon Gold Potatoes

Swiss chard Blueberries Kirby Cucumbers

How I Plan To Cook My Way Through It


Eggplant: This week I got the first eggplant of the season, both a bulbous regular (or Italian) eggplant, and two smaller, longer Asian eggplants. For the regular eggplant, I’m definitely planning on making a batch of
Baba Ghanoush to spread on sandwiches or have around as a dip for veggies or pita chips. The Asian eggplants will be great in a stir-fry, like this
The New York Times.


Green Beans: Want to know a great way to eat green beans? Cooked till tender, tossed in a lemon vinaigrette, and topped with toasted bread crumbs, almonds, and garlic. So delicious.

Tomatoes and Corn: I’m still not getting enough tomatoes to make tomato sauce, but that’s all right. If I’m not slicing them for a sandwich or enjoying one with a little olive oil and salt and pepper, then I’m mixing them into a salad or chopping them for taco toppings. But this week I’ll combine the tomatoes with my sweet corn share to make this  Herbed Sweet Corn and Tomato Salad. It’s like summer in a bowl!

Potatoes: We have our share of potato salad recipes on the site, but if you’re looking for a lighter, non-mayo version (as I am this week) then you can’t go wrong with Faith’s
Herb Garden Potatoes with Fresh Spinach & Lemon. It’s so zingy and fresh. And feel free to “raid your own herb garden,” as Faith says, to add as many fresh herbs as you can. Have a little mint? Great! Cilantro, lovage, or sorrel would also be terrific.

Swiss chard: Emma’s
Golden Beet and Barley Salad with Rainbow Chard is the perfect thing to use up my chard this week. This delicious summer salad does take a little prep time, but the bonus is you get a lot of it, so you’ll have a few lunch leftovers for the week.

Blueberries: If the weather stays a little cooler and I can brave turning on the oven, I’m definitely making a batch of these
Blueberry Bran Muffins. They’re made with coconut oil, whole wheat flour, and lemon zest for a slightly sweet muffin that is anything but dry.

Kirby Cucumbers: I’ve got a handful of these to eat, and I think the best way to use them up is to pickle them. A few
Garlic Dill Refrigerator Pickles is the way to go this week!

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What did you get in your CSA box this week, and what will you be making? Share your recipes — links encouraged!

(Image: Cambria Bold)