Produce List for the Week of October 7th

Flavor Fall Pluot

Heirloom Tomatoes

Cherry Tomatoes

Red Bell Pepper

Serrano Peppers

Black Eggplant

White Eggplant

Red Onions

Spaghetti Squash

*List may vary depending on quantity and ripeness of produce.

This week’s recipe, originally from the Bombay Club in Cambridge, MA,  is a traditional Indian dish called baingan bharta.

Spicy Roasted Eggplant with Tomatoes and Cilantro

Ingredients:

• 2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise

• 1/3 cup vegetable oil
• 2 large onions, coarsely chopped
• 3 tablespoons finely chopped peeled ginger
• 1 pound tomatoes, coarsely chopped
• 2 teaspoons ground cumin
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/3 cup chopped fresh cilantro

Preparation:

Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.

Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

Bon Appetit / September 2001 http://www.epicurious.com/recipes/food/views/Spicy-Roasted-Eggplant-with-Tomatoes-and-Cilantro-105514

Image Source: http://mareenasrecipecollections.com/2013/05/12/baingan-bhartha-smoky-mashed-brinjal/