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Produce Box - October 14, 2020

In this week's box:





-Soup Celery

-Green Tomatoes


-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


  • 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


  • 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.

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