Serves 4
2 long eggplants
1/3 cup olive oil
1 1/2 tsp lemon thyme leaves
Maldon sea salt
1 pomegranate, seeded and set aside
1 tsp za'tar
Sauce
9 T. buttermilk
1/2 cup Greek yogurt
1 1/2 T. olive oil, plus extra for drizzle
1 garlic clove
pinch of salt
For Eggplant:
Preheat oven to 200 degrees. Cut eggplant in half lengthways. Use a sharp knife to make three parallel incisions in the cut side of each eggplant piece without cutting through the skin. Place eggplant halves, cut side up on baking sheet lined with parchment paper. Brush with olive oil. Keep brushing until all oil is absorbed. Sprinkle with thyme, salt and pepper. Roast 35 minutes or until flesh is soft and browned.
For Sauce:
Whisk together all of the ingredients. Season to taste and keep cool till needed.
Serve with buttermilk sauce over the eggplant halves with a sprinkle of za'tar and plenty of pomegranate seeds on top. Finish with a drizzle of olive oil.
Bunch of Kale, torn or chopped
Process the following in Food Processor
Toss kale and dressing together well. I use my hands to really get it mixed well.
1 large red bell pepper, chopped
Serves 4 to 6
4-6 Ciabatta Bread Sliced in Half
Spread a side of each bread slice with butter. Turn slices over; top with cheddar, then tomatillos, bacon, cilantro, Queso. Top with remaining bread, buttered side up. Cook on a Panini Grill or a Frying Pan until golden brown on both sides. About 7 minutes total.
Slice 6 fresh Jalapeno peppers in half, lengthwise and seed peppers.
Desert Sage CSA 