farmer’s market friday

Hello loves and happy friday!

It is rainy here in Boston but since we are acclimated to the bad weather, there was no negative impact on today’s farmer’s market.  This week is abundant with sunflowers, squash, incredible greens, peppers and eggplant!  I was particularly inspired by the purple and plum hues of today’s market from Siena Farms and Atlas Farms.

This is the only time of year where you can find fairy tale eggplant which is the smaller shaped eggplant that is delicious and melt in your mouth tender when roasted in the oven with olive oil and sea salt.

Last spring I made Barbara Lynch’s roasted eggplant with golden-raisin-pine nut vinaigrette and feta dish for a dinner party {one of my guests was an eggplant lover so I couldn’t resist}, and it was magical!  A beautiful presentation and absolutely divine.  If you are feeling experimental, this recipe is easier than it looks and will make you look like an absolute hero.

serves 6 as a first course

  • 1 pound fairy tale eggplant, cut in half or left whole if they are very small.
  • 3/4 cup extra virgin olive oil
  • 1/2 c. golden raisins
  • 1 c. almond milk
  • 6 oz. feta cheese crumbled {I always use Chèvretine goat’s milk feta for incredible flavor}, crumbled
  • 1 shallot finely chopped
  • 1 garlic clove
  • 1 anchovoy filet, rinsed and chopped {adds tremendous flavor without the dish tasting too much like anchovy.  I highly recommend including this into the dish}
  • 1/2 c pine nuts {optional}
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • flat leaf parsley leaves for garnish
  • sea salt

Preheat the oven to 350ºF. Toss eggplants with 2-3 tablespoons olive oil, season with salt and roast until just tender {20-25 minutes}.

While the eggplant is roasting, place the raisins into a bowl and cover with hot water {to plump them}. Let them sit for approximately 10 minutes.

In a sauce pan over medium heat, heat the almond milk to a simmer. Stir in the cheese and whisk until there are no lumps {approximately 5 minutes}. Season with salt and pepper, set aside.

*Heat 1 tablespoon of oil in a small skillet over medium heat. Add the shallot, garlic and anchovy and stir until the shallot is tender {approximately 5 minutes}.  Transfer to a small bowl and reserve. Drain the raisins and add them to the shallot garlic mixture. Add pine nuts and and whisk in the remaining 1/2 cup olive oil.  Season to taste with salt and pepper if needed.

Gently reheat the feta cream mixture.  Divide it amongst 6 plates {I like to use rectangular plates for this to create a streamlined presentation}.  Stand the eggplants & eggplant halves up in the cream.  Drizzle vinaigrette over all and sprinkle with fleur de sel and parsley leaves.

*can be made ahead and stored in the refrigerator for up to a week.  I had a great deal left over so I used it as salad dressing as well and it was lovely.

Serve and pair with a lovely bottle of pinot noir and you will be a very happy chef.

cheers to a happy weekend!

About Emmanuelle

Event Planning & Public Relations in the Boston Area specializing in fashion, beauty, textiles & consumer goods.
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One Response to farmer’s market friday

  1. Christiane says:

    Wow !!!!
    Fabulous farmer’s market.
    The recipe sounds delicious .

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