We don’t charge for our eggs. With so many people in our community still struggling in this economy, we would rather give them away to people who can use them.
There are those, though, who want to give us something in exchange. Although entirely not necessary, (and I’ve made sure they know that) the act is greatly appreciated – especially by my 5 (yes 5!) teens. Through the summer we get garden tomatoes, squash, lettuce, and fresh basil (the plant of the Gods).
We have one friend who in exchange for a constant supply of eggs (about 2 dozen every week or so) drops off a bag of produce from the grocery store about every other week. Sometimes there are cherry tomatoes, grapes, peppers, or a bag of potatoes. It’s a lot of fun because we never know what we are going to get and my challenge is to fit the produce into our already planned meals for the week.
Last week the bag included an eggplant. By the end of this weekend we still hadn’t used it so in order for it not to go bad I stuck it in the oven while I was baking some sausage pies last night and then I froze it to use in a sauce some time later.
This is what I do (and the kids LOVE this).
In a 350 oven, place an egg plant that has been pricked with a knife in a few places. (It’s best to bake this when you are baking something else). Make sure you have it on a lipped pan or on a foil tray because the eggplant will “bleed”.
When the eggplant shrivels up and collapses onto itself, it’s done.
Let it cool down, slice in half and scrape out the insides. Although you don’t have to get rid of every single seed you do have to get rid of the “seed ropes”.
Cut up the pulp into small pieces and place in a baggie (or container) to freeze. (or just use now if you have the time).
Eggplant sauce –
- Saute some onions and thinly sliced carrots in olive oil. If you want to you can add pretty much any vegetables you have lying around. Black olives are nice, as are a light bean.
- Brown 1 pound of ground beef – drain most of the fat.
- Add a jar of good quality red sauce.
- Add the eggplant.
- Add a good glug of olive oil.
- Let simmer on low for at least 30 minutes so all the flavors meld.
I serve this on rice (although the logical combination would be a good pasta but alas being Gluten Free we go with the rice).
Trevor will sometimes just eat a bowl of this straight up as it makes a good hearty stew type sauce.
I cook and freeze all my eggplants this way. It’s nothing to bake them when something else is in the oven and you end up getting a ready supply of ingredients for a really fabulous sauce.