Unsurprisingly, I didn’t make a new eggplant-based dish every day last week. But that’s mostly because the dishes I did make were good for multiple meals – dinner for two, lunch the next day, another lunch for two. But they were also delicious, so I guess eggplant week was successful in that I’m no longer scared of making dishes with eggplant.
I made two more eggplant dishes/meals, both stolen from some of my favorite food blogs:
First was a Cheesy Eggplant Bake from Home&Plate, which was basically eggplant lasagna but better. It was a bit too liquidy for my taste, so if (when?) I make it again, I’ll probably use a bit less tomato, or let it bake a bit longer. But it was truly tasty, cheesy as promised, and multiple friends I shared it with were fans. Unfortunately, both this dish and the next one got eaten before pictures happened…oops. But if that isn’t a testament to how delicious they were, nothing is.
The second dish was absolutely amazing, like basically everything from Smitten Kitchen: Baked Orzo with Eggplant. Again, filled with cheese and melted and beautiful in every possible way. Most significantly, I think, is that this recipe can (and will!) be adapted to literally any and every in-season vegetable.
In other news, the new Boston Public Market has just opened up (no, not Boston Market the restaurant!). This is a locally-sourced produce/food market with 30+ vendors open five days a week at Haymarket. While I don’t plan on making the trek down there during the summer for my produce, I almost certainly will be going down there in the winter to get some fresh, locally grown produce once the fall rolls around and the majority of farmers markets close their doors so to speak for the season.