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Posts Tagged ‘Parsley’

This recipe is one of three featured in a magazine article entitled “3 Ways with Eggplant.” I clipped out the article quite a while back and recently came across it again in my recipe box. When I saw the fairytale eggplant in our first fall CSA box, I decided it was time to try out the Turkish Dip recipe.

I “googled” Turkish Dip and read that this roasted eggplant dip is served everywhere in Turkey. At its most basic it is just eggplant, lemon, olive oil and salt but you can jazz it up with spices or garlic.  It’s traditionally eaten as a cold starter, or ‘meze’ or can be served as a dip or spread at parties.

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WHAT YOU NEED:

1 lb. eggplant

1 clove garlic

½ cup parsley (I used parsley I’d chopped and frozen)

1 Tbl. balsamic vinegar

1 Tbl chopped onion (I used red)

2 tsp. olive oil

1 ½ tsp. ground cumin (I reduced to 1 tsp.)

¼ tsp. pepper

WHAT YOU DO:

If using a one pound purple globe eggplant, pierce a few times and roast in baking pan at 350*  for 1 hour, until soft.  Halve, cool, and scrape out pulp.

I had just over 1 pound of fairy tale eggplant, so I cubed them using my chopper. The skin is so thin and soft that there’s no sense in peeling.

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Cubing eggplant for roasting

I tossed the cubed eggplant with a few tsp. of olive oil and roasted for 30 minutes at 350*.

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Roasted eggplant!

Put eggplant pulp in a food processor with all the other ingredients and pulse until chopped.I do believe I over-processed mine! But it was nice and creamy and very spread-able!

Chill in the fridge for a while.

Serve with toasted bread, preferably pita bread.

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Turkish Dip with pita wedges

Note that I reduced cumin to 1 tsp. I’m very glad I did, for it was very spicy and fragrant. Hubby does not like that flavor, so he wasn’t a fan of the dip, but Oldest Daughter and I enjoyed it with our lunch. She and I agreed that this would be tasty spread on a sandwich with some cheese and turkey.

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I saw this idea of baked eggs recently and knew our family would love it! We love omelets, and my husband it quite skilled at cooking them oh-so slowly, and folding them just right. I’m not so good. But this baked eggs recipe is great for those of us with a little less skill – plus, you can still keep your runny egg yolks (if you like them that way – and we do!). I think it would be great fun to get a set of ramekins so that everyone can prepare their own eggs and then you can bake them all at once. You can’t do that with omelets either!

It’s also a great recipe for your CSA box. You can add almost anything here: tomatoes, potatoes, kale, parsley, turnips, basil, leeks, bacon or sausage. I’m hungry already! Unfortunately, I didn’t have bacon ready – but that would definitely improve this recipe!

Also, unfortunately – my eggs aren’t nearly as pretty as the baked eggs here. Oh, but they could be! In the pictures below, I used a medium size pyrex dish, and filled it with enough for two people. But, I plan to get 4 single serving ramekins (Ducks, anyone?) – to make those pretty servings (and fewer dishes to wash)!

The recipe below is what I used. Feel free to mix it up, but follow the steps below for the general idea!

Ingredients (for 2 servings)

  • 1-2 TBSP butter
  • 4 eggs
  • 1 tomato sliced
  • 1 leaf kale, chopped into small pieces
  • 2 small potatoes, sliced thinly
  • 1 small turnip, diced thinly
  • about 2 TBSP chopped fresh parsley
  • parmesan cheese
  • the green tops of leeks, sliced
  • salt and pepper

1. Preheat the oven to 375 degrees. While the oven is warming, you can set your dishes inside with a little butter to melt the butter. (Just don’t forget to take them out before the butter burns!)

2. Chop vegetables. Any vegetables that are firm can be sauteed first so they will be tender after baking. I sauteed my potato, kale and turnip.

sauteeing vegetables

3. Add eggs to buttered dish. Lay in the tomatoes. Add sauteed vegetables. (Add and any cooked meats that you want to use now, too.) Top with cheese, parsley, onions, salt and pepper.

baked eggs

4. Bake at 375 for about 10 minutes or until the whites are firm. If you don’t like runny yolks, bake them a little longer. Serve immediately!

baked eggs

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In this salad I used almost everything from my CSA box! Combining all the leafy greens and lettuces made for a refreshing and not-so-boring Summer salad.

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I dressed it with a whole grain mustard dressing that is simple to make and compliments the greens perfectly. With this meal my goal was to make it as simple as possible to use as many of your CSA veggies as you want all in one meal. Our bodies thrive with a large variety of vegetables each day instead of just a bunch of only one or two types. Our bodies will thank us after this meal of a huge variety of leaves!

Ingredients:

  • All the CSA lettuce varieties
  • Kale
  • Swiss Chard
  • handful of chopped fresh parsley plus more for the dressing
  • sliced radishes
  • a sprinkle of diced CSA onions
  • an avocado diced
  • your choice of seeds and nuts ( I used sunflower seeds, sliced almonds, and chia seeds)
  • 3/4 c extra virgin olive oil
  • 1/4 c freshly squeezed lemon juice
  • 2 tsp whole grain mustard
  • 2-3 cloves garlic pressed
  • Salt & Pepper to taste

 

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Wash all lettuces and leafy greens and chop. Toss all of the veggies together with the lettuces and greens. Whisk together the olive oil, lemon juice, mustard, and garlic. Add a pinch of the fresh chopped parsley and salt and pepper to the dressing. Garnish the salad with the nuts, seeds, and remaining fresh parsley. Drizzle with the desired amount of dressing and your salad is complete. Enjoy the fresh, straight from the ground taste!

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