In the Kitchen

This versatile menu addition can be served hot or cold. Ingredients 1 (1-lb.) eggplant 1/4 cup balsamic vinegar 2 teaspoons minced garlic 1/2 teaspoon salt 3 cups diced tomato 1/2 cup chopped green bell pepper 2 tablespoons chopped fresh basil … Continue reading →

Yield: 4 to 6 servings. Ingredients 15 ounces ricotta cheese 1 egg 1 teaspoon garlic powder 1 teaspoon pepper 1 ½ tablespoons chopped fresh basil 1 tablespoon chopped fresh rosemary 5 ounces grated Parmesan cheese 1 large eggplant. cut into … Continue reading →

Want to try something a little different with your homegrown eggplant? Coat eggplant slices with a tempura batter and cook them in oil until they are browned and crisp. Dip in your favorite sauce and enjoy! This is a relatively … Continue reading →