SO MUCH EGGPLANT!!! 😳 And there are still so many waiting to be picked from the gardens. Fresh veg doesn't always move quickly in the farmstand, so I'm thinking I may also need to make some eggplant "jerky" tomorrow... what else would you guys do to preserve such an abundance of aubergine?
Listada de Gandia Eggplant is easy on the eyes! This Spanish heirloom is originally from the Mediterranean coastal city of Gandia, Spain - just south of Valencia. It reached neighboring southern France by the 1850s. Eggplants were first domesticated in southern and eastern Asia, and are assumed to have been brought to Mediterranean Europe by Arab travelers by the ninth or tenth centuries at the latest. This heat-loving striped eggplant from Gandia produces shiny, thin-skinned beauties to be harvested young at 6-8" long. #listadadegandia#listadadegandiaeggplant#heirloomeggplant#aubergine#eggplant#stripedeggplant#seedkeeping#seedsaving
How does your garden grow?! Well rather nicely thank you! Some plants are winding down in my garden now... and I ll miss them... but having collected their seeds - I ll be going their heirlooms in the new year - I m so excited - pooping veggies in for winter - parsnips and turnips - onions - carrots .
And making plans for next spring - eeeekkkkk!! 👏👏👏
It's not going to be as amazing as @jax_lifestyle_xx plot ( go check her out - I m in garden plot envy 😍😍) but she's inspired me to get a poly tunnel and make ( a smaller version ) of a fruit cage-
Roll on next year! ( well not quite yet but you know what I mean!!) #growyourown#organic#tomatoes#peppers#chillis#aubergine#rosemary
İmambayıldı (Eggplants Stuffed with Onion, Tomato and Garlic)
by @tivitips :
Ingredients: 4 eggplants (peeled in stripes), 2 finely chopped onion, 3 sliced long green peppers, 2 cloves garlic, 1 tbsp tomato paste, 3 cubed tomatoes, salt, black pepper, olive oil, 1 glass water, half bunch parsley.
Direction: Roast the eggplants in the oven for about 20 minutes. In the meantime, prepare the stuffing. Heat olive oil in a pan, sautee the onions until slightly golden. Stir in the peppers and continue cooking until they are softened. Add the garlic and tomato paste next and cook. Empty the tomatoes then season with salt and pepper. Pour in the water at last and let it simmer on low heat until the liquids are absorbed. Add half of the parsley in it and set aside. Make a cut on the eggplants with a knife and stuff them with the cooked mixture Mix about a glass of water with one coffeespoon tomato paste. Pour it in the baking dish and over the eggplants. If there is any liquid left from the stuffing, use that too. Bake the dish in the oven at 200 degrees celcius for about 30 minutes. Serve imambayıldı while it is still hot with some more parsley on top. .
🍆 aubergine, zucchini, tomato and tofu.
Ensayo de meal prep superado.
Ayer por la mañana asé una berenjena, un calabacin y media cebolla. Una vez fríos, los separé en dos tupper, uno para anoche y cenarlo con chipirones y otro para hoy.
Hoy ha ido mezclado con tofu a la plancha, tomate triturado y unos minutos todo junto a fuego lento.
Y acompañado de chapata de centeno artesanal.
Aubergines are so beautiful! And tasty. I cook them in so many dishes.
Fancy pasta? Look at my pasta alla norma for a freezer-friendly sauce.
Something spicier? How about Thai curry packed with veggies, and a bonus extra portion of paste to use another day.