Eggplant is one of those interesting veggies that people seem to either love or hate. I'll have to admit that prior to starting our garden, I did not like eggplant. Turns out, I just didn't like the ones that came from the grocery stores; soft, zero taste, possibly even slimy. Yuck! The first year we grew eggplant, we grew only one variety, Annina. It is mid-sized, firm and tastes amazing!
Annina: Flavor similar to typical Italian eggplant. Fruits are curved with an extended tear drop shape and are purplish-pink with white striations.
After falling in love with Annina, we decided to add a second variety of eggplant, Rosa Bianca. It's similar in color but the shape is round and it's a bit firmer than Annina. The flavor is still spectacular, and we use it in the same way we do the Annina.
Rosa Bianca: A simply elegant eggplant from Sicily. Light pink-lavender fruit has soft white shading and a gently scalloped form. Mild flesh is very popular with chefs and gardeners alike! No bitterness.
Our favorite eggplant recipe is Pasta all Norma from the NYT. This time of year, it's especially delicious, as the majority of the ingredients come directly from our garden.
PASTA ALLA NORMA
INGREDIENTS
Yield:4 to 6 servings
1½pounds eggplant
Olive oil as needed (at least ½ cup)
Salt and pepper
1tablespoon chopped garlic
3 or 4 dried chiles
1½ pounds tomatoes, chopped (canned are fine; about 1 can)
1teaspoon good dried oregano, or 1 tablespoon fresh
1pound long pasta or pasta of choice
½cup chopped parsley or basil
½cup grated ricotta salata (or in a pinch, pecorino Romano)
PREPARATION
Step 1 Slice the eggplant about ½ inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
Step 2 At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there’s more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
Step 3 Cook the pasta until tender but not mushy. While it’s cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.
Be sure to check out the farmstand, as we will be selling "Pasta bundles" with all of these fresh ingredients, so you can try your hand at making Pasta Alla Norma.
Are you an eggplant lover or hater? What is your favorite eggplant recipe?
Hope you all have survived the latest round of heat. We've spent most evenings watering pots and non-drip plants. So far, everything seems to have survived. Below is a view of the formal garden from earlier this week. Twighlight is my favorite time to photograph the gardens. First, it looks beautiful and second, because it's much cooler!
Happy Gardening!
The Pirate Chicken
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