We call them eggplant and zucchini, but in other parts of
the world, including France and England, eggplant are aubergine, and zucchini
squash are called courgettes. Whatever you call them, they are both extremely
versatile vegetables that can be prepared in so many different ways it might
make your head spin. Eggplant are particularly multipurpose and can be used as
a meat substitute in many dishes as well.
If you are looking for something to do with the eggplant and
zucchini in this week’s share, be sure to enter either vegetable’s name in the
Search box at the upper left in the blog and you’ll find lots of great recipe
ideas. There’s even an article about the different types of eggplant that
Suellyn Shupe posted a couple of seasons back, in case you are wondering about
the purple versus white, yellow, and green varieties, and long or egg-shaped
ones versus globe eggplant.
There are recipes for eggplant casserole, baba ganoush (a
seriously delicious and easy to make Middle Eastern eggplant dip), braised
eggplant, eggplant chili, eggplant enchiladas—we are talking multitudinous ways
to enjoy this week’s eggplant! And of course, you can search for zucchini, too;
we have not neglected those delicious and adaptable squash, either. Enjoy!
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