B.U.G. Farmer B.U.G. Farmer

Roasted Eggplant Hummus

from Dishing Up the Dirt

Prep Time: 10 minutes    Cook Time: 45 minutes    Serves: 6 servings

  • 1 medium-sized Italian eggplant, sliced in half lengthwise

  • 2 cups cooked chickpeas, if from the can rinsed and drained

  • 1/3 cup tahini

  • 1/4 cup water

  • 2 Tablespoons fresh lemon juice

  • 1 teaspoon fresh lemon zest

  • 3 cloves of garlic, chopped

  • 1/3 cup loosely packed fresh parsley, tough stems removed

  • 1/8-1/4 teaspoon ground cumin (add more or less depending on spice preference)

  • 2 Tablespoons olive oil + more for serving

  • salt and pepper to taste

Garnishes:

  • Minced parsley

  • extra olive oil for serving

Preparation

  1. Preheat the oven to 425 degrees. Place the eggplant slices cut side down on a prepared baking sheet and roast until fork tender and slightly charred on the skins. Anywhere from 30 -45 minutes. Start checking eggplant after about 25 minutes. Remove from the oven and let it slightly cool.

  2. Scoop out the eggplant flesh and place in the bowl of a food processor. Add the rest of the ingredients and whirl away until smooth and well combined. You may have to stop the processor a few times to scrape down the sides. Taste test and adjust seasonings as necessary. If the mixture is too thick add a little more oil or water. Season to taste with plenty of salt and pepper.

  3. Store in an airtight container in the fridge for up to 7 days.

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Salad, side B.U.G. Farmer Salad, side B.U.G. Farmer

Eggplant + Cucumber Crunch Salad with Lemon-Tahini Dressing

Eggplant + Cucumber Crunch Salad with Lemon-Tahini Dressing

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

This Recipe has been adapted  from an amazing CSA Farm in Orgeon  (Tumbleweed Farm) and their farm food blog Dishing Up the Dirt
Check out the link above for an amazing resource for CSA cooking! It's the best! 
 

 

  • 1 cup quinoa

  • 1 medium-sized eggplant, cut into 1/4 inch chunks

  • 2 Tablespoons olive oil

  • 1 pint cherry tomatoes, sliced in half

  • 3 Tablespoons finely chopped onion

  • 1 large cucumber, cut into 1/4 inch chunks

  • 1 bunch of parsley, diced

  • 2 cups cooked chickpeas-if canned rinsed and drained

  • salt and pepper to taste

For the dressing

  • 1/4 cup tahini

  • 1/4 cup water

  • 2 Tablespoons lemon juice

  • 1 teaspoon lemon zest

  • 2 teaspoons honey

  • 1/2 teaspoon cayenne pepper

  • salt and pepper to taste

 

Preparation

  1. Prepare the quinoa by combining 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork.

  2. Prepare the dressing by whisking all the ingredients together until smooth. Taste test and adjust seasonings if necessary.

  3. Slice the eggplants into 1/4 inch chunks (no need to peel) and lightly salt them and set aside on a dish cloth.

  4. Heat oil in a large skillet over medium-high heat. Add scallions and cook for about 3 minutes. Add the eggplant and chickpeas and continue to cook stirring often until eggplants begin to brown on all sides and chickpeas become lightly toasted. About 8 minutes. Remove from heat and set aside.

  5. In a large bowl combine the cooked quinoa with cherry tomatoes, cucumber and eggplant/chickpea mixture. Stir in the parsley and toss until well combine.  Drizzle with dressing and season to taste with salt and pepper. Enjoy

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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