Produce Box - October 14, 2020


In this week's box:

-Carrots

-Radishes

-Kale

-Garlic

-Soup Celery

-Green Tomatoes

-Squash

-Purple Mini Eggplant

-Honey with Honeycomb


Perhaps the most adorable eggplant - these heirloom mini eggplants are purple with white stripes. They don't need to be peeled, are quick to cook, and are simply irresistible.

Spiced Mini Eggplant

Ingredients:

  • 6 Mini Eggplants

  • 1 T Olive Oil

  • 1/2 t Chile Flakes

  • 1 t Ground Cumin

  • 1 t Ground Coriander

  • Sea Salt

  • 1 Lemon

For Serving:

  • Extra Virgin Olive Oil

  • Fresh Chopped Parsley

Directions:

  • Preheat oven to 400.

  • Drizzle T of olive oil in baking dish - sprinkle with chile flakes, cumin, and coriander.

  • Slice eggplants in half (no need to peel). Place cut side down in baking dish, moving around to pick up spices, then turn cut side up.

  • Roast 25 minutes.

  • To serve, squeeze juice from half of lemon over the top, sprinkle with salt and chopped parsley, and drizzle with a bit of olive oil.












DETROIT FARM & CIDER

1600 LAWRENCE STREET

DETROIT, MICHIGAN  48206

248-982-0057