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edible Monterey Bay Summer 2015

Corner Store Pickled Eggplants Courtesy Jamie Collins, Serendipity Farms Inspired by the pickled eggplant at my corner market, I developed a recipe that yields similar stuffed morsels and added a few of my favorite ingredients. Choose small eggplants that can be stuffed and will fit in a jar. Ingredients: Eggplants (Italian are best for this recipe but any will do), chopped walnuts, sundried tomatoes, thyme, capers, chopped garlic, goat or feta cheese, olive oil, sea salt and Meyer lemon juice. Preparation:Wash eggplants and poach them, unpeeled, in salted water until soft, about 15 minutes. Once the eggplants are cool, squeeze to remove the excess water. Mix chopped walnuts, finely cut sundried tomatoes, capers, thyme, salt and chopped garlic in enough olive oil to make the mix stick together. Cut the eggplants lengthwise without cutting off the stem or cutting through the other side, leaving a pocket for the filling. Stuff them with the mixture and add a dollop of goat cheese or a chunk of feta to each one. Pack the stuffed eggplants stem up in a clean glass jar. Cover them with olive oil and the juice of a few Meyer lemons. Make sure the mixture is completely covered with oil and lemon juice so mold will not grow. Let them marinate in the refrigerator for a week before serving. Eliminate cheese if you want to store them longer than two weeks in the refrigerator. Pickled eggplants without cheese will last up to a month. 22 edible monterey bay Summer 2015 with the addition of herbs and sauces. They pair well with proteins like anchovies, bacon, tofu and lamb; other ingredients that will bring out the best in eggplants include Mediterranean staples like mushrooms, capers, goat cheese, peppers, bread crumbs, garlic, olives, tomatoes and fresh or dried herbs. Jamie Collins is the owner of Serendipity Farms and has been growing organic row crops at the mouth of Carmel Valley since 2001. She distributes her produce through a CSA, u-picks and farmers’ markets. RECIPES: See Jamie Collins’ Corner Store Pickled Eggplants, this page, and Santa Cruz cookbook author Deb Roussou’s Mediterranean Vegetable Casserole and Eggplant Fries with Cucumber Dipping Sauce, p. 23- 24. See the recipe tab at www.ediblemontereybay. com for Roussou’s Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce. And on p. 42 of this issue, see John Cox’s recipe for Stuffed Sardines with Caponata. Photo by Jim Wimberg


edible Monterey Bay Summer 2015
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