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Style Magazine

Eggplant Season at PlacerGROWN

Aug 29, 2017 02:42PM ● By Style

NUTRITION  // The eggplant is highly prized for its gorgeous purple skin, as well as its unique taste and texture. Also known as aubergine, brinjal, melongene and guinea squash, it's a flavorful and delicious addition to many meals. Whether grilled, baked, sautéed or stir-fried, they appear in a variety of recipes, offer a range of flavors and promote a healthy diet. High in fiber and rich in a broad set of vitamins and nutrients—including antioxidants, vitamins K, B1, B6, potassium, manganese, niacin, thiamin and folate—they’re believed to help combat high blood pressure and anemia, in addition to helping with brain function and bone health. They can also promote healthy skin and a natural glow.


SELECTION AND STORAGE  //  Choose eggplants that are firm and heavy for their size with smooth and shiny skin that’s free of scars and bruises, a bright green stem and cap, and vivid color. The vegetable comes in a variety of hues—from lavender and jade green, to orange, yellow-white and deep purple—and is very perishable. Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator for up to three days; when cutting it, be sure to use a stainless-steel knife, as a carbon steel blade will react with the veggie’s phytonutrients and cause it to turn black.


Save the Date  //  Enjoy delicious wine, locally grown food and family fun at the 30th annual Loomis Eggplant Festival on October 7. The Farm and Barn Tour—a free self-guided expedition of farms, ranches and vineyards in the beautiful countryside of Placer County—is the following day on October 8, and October 21 is the seventh annual Apple Festival at Machado Orchards featuring fresh apple pies, music, vendors and more. 


For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org.
By Carol Arnold

WEB EXCLUSIVE

ROASTED EGGPLANT WITH GARLIC YOGURT SAUCE

Recipe by Bella Karragiannidis, ful-filled.com


Slow roasted eggplant takes on a smooth, melt in your mouth texture. Paired with a simple garlic yogurt sauce, fresh thyme and sumac, this recipe will turn anyone into an eggplant lover


INGREDIENTS:

For the eggplant: 

  • 2 large and long eggplants or 6 medium and round eggplants
  • 1/3 cup olive oil
  • 1 1/2 tsp. fresh thyme leaves, plus more for garnish
  • Sea salt and black pepper
  • Ground sumac for garnish


For the sauce:

  • 1/4 cup buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tbsp. olive oil
  • 1 small garlic clove, crushed
  • pinch of salt


PREPARATION

Preheat the oven to 400°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is just for looks, do not eat it). Using a small sharp knife, make three or four parallel incisions in the cut side of each eggplant half, being careful not to cut through to the skin. Repeat by cutting 45-degree angle incisions to get a diamond-shaped pattern.


Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush the eggplants with olive oil and continue brushing until all of the oil has been absorbed by the eggplant flesh. Sprinkle the eggplants with the thyme leaves and some salt and pepper. Roast for 35 to 40 minutes (the flesh should be soft, flavorful and slightly caramelized) Remove from the oven and allow to cool down completely.


To make the sauce, whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.


To serve, drizzle garlic yogurt sauce over the eggplant halves Sprinkle with ground sumac and thyme.