This summer, when the peak of fresh produce means bursting CSA baskets, we at Horne Family Farms wanted to find ways to enjoy the bounty of the summer while also practicing appropriate physical distancing. We also wanted to capitalize on one of the biggest food trends of the year: sourdough bread baking.
Break out your picnic blankets, grab some lawn chairs, and prepare an outdoor buffet. Bowls set nicely apart on top of picnic tables and blankets, will allow you to spend time together responsibly this summer. Despite the need to maintain distance, we can still share amazing locally sourced produce, and we should!
Time: 20 minutes
Servings: 12 appetizer portions
1 large eggplant, approximately 1 pound
1/4 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove
1 tablespoon toasted pine nuts
1 tablespoon golden raisins
1 tablespoon chopped mint
Preheat your grill at its highest setting, or get your charcoal grill as hot as you can. Once the fire is ready, place the eggplant on the grate and char the outside until the skin is completely black. On a hot grill, this should take no more than 7-10 minutes. Set it aside in a bowl to cool.
While the eggplant cools, mince 1 clove of garlic and place it a mixing bowl. Add the olive oil, red wine vinegar, pine nuts, raisins and chopped mint to the bowl and combine.
When the eggplant is cool, remove the skin from the flesh and discard, being sure to conserve the liquid that the eggplant releases into the bowl. Mash the eggplant in its own juices with a fork, until it has a chunky texture.
Add the garlic and herb mixture to the eggplant and combine.
This dish can be served immediately on top of grilled bread, or can be made ahead of time and chilled. This also makes an excellent topping for grilled meat or fish.