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from Wellspring Charitable Gardens This Week - September 29, 2022

From the Garden this Week… Eggplant, Butternut Squash, Purple “Green” Beans, Cucumber, Carrots, Cherry Tomatoes, Hot Peppers, Red Lettuce, Radishes, Beets, Parsley, Rosemary, Basil, Apples & Cattails for Table Decoration

Coming Soon… Arugula and Green Lettuce

Using your Produce… by Julie Moreno

Using your Produce… by Julie Moreno

In this week’s eggplant recipe, I used a technique to season the eggplant with salt and then let it sit for 10 minutes. Some chefs state that this helps to remove any bitterness. I think that it might be unnecessary if your eggplant isn’t bitter in the first place. You might have noticed that there can be differences in the different varieties of eggplant that we grow. I do think that in this grilled eggplant recipe salting the eggplant ahead of time, helps the eggplant cook faster. You can try it either way and experiment as you like. For this recipe, make sure to allow enough time for the eggplant to soak up the marinade after cooking. You can make this several hours ahead if needed.

Grilled Eggplant with Marinated Tomato,

Herb, and Feta Cheese

2 eggplants, sliced into ½ inch slices


2 tablespoons extra virgin olive oil

1 garlic clove, pressed or grated

2 tablespoons chopped fresh herbs,

basil, and parsley

½ teaspoon salt

½ teaspoon fresh ground black pepper

1 cup cherry tomatoes, cut in half or


4 ounces feta cheese

* Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt, and let sit 10 minutes, then pat dry. In a large bowl, combine extra-virgin olive oil with 1 grated garlic clove, chopped herbs, salt and pepper, mix well. Add in the tomatoes and feta cheese to the oil mixture and stir gently. After patting the eggplant slices with a dry towel, grill over medium-high heat, flipping about every 2 minutes until cooked. Remove from the grill and place the slices on a platter. Drizzle the slices with the feta-tomato-herb oil and let sit for 15 minutes before serving.