farewell to eggplant

Last December we joined a local CSA. Although our minds were made up before we arrived at the meeting--we were theirs if they would take us--participants encouraged us to join with stories of healthier lifestyles, tastier vegetables, busier schedules, and an overabundance of eggplant. In fact, they warned us, there was too much eggplant.

We joined anyway. After all, we love eggplant, and we love CSAs. The farmers did, true to their word, plant less eggplant. Still, we ate bushels of eggplant this summer. Sometimes it was too much. Sometimes we threw it out. Sometimes we roasted it and froze it. Sometimes we gave it away. Sometimes we cooked favorite dishes: moussaka, eggplant parmigiana, ratatouille, baba ganoush. Sometimes we scoured vegetarian cookbooks for tasty mashups, like squash and eggplant pasta.

This week we got our *cry* last share of eggplant for the year. We didn't have a lot of time, as has been our story since Kitten baby was born, and before. Happily serendipity was on my side, and what I came up with was simple and surprisingly tasty.

Roasted Eggplant Salad
6 small-medium eggplants
6 medium bell peppers
1 cup shitake mushrooms (optional)
1 large head lettuce
3 chicken breasts
olive oil (use generously)
salt (use generously)
red pepper flakes
ground black pepper to taste
Mrs. Dash "Chicken"
vinegar (apple cider)

Thinly slice eggplants. Slice bell peppers in 1/2" thick strips. Toss vegetables in 1/3 cup olive oil, 1 Tb. red pepper flakes, and 2 tsp. salt. Lay vegetables in a single layer on two large greased cookie sheets; leave up to half of one cookie sheet empty.
Slice three chicken breasts into strips about 1/2" to 1" thick. Lightly coat with 2 Tb. olive oil, 1/2 Tb. red pepper flakes, and Mrs. Dash "Chicken." Lay in empty space on cookie sheet.
Bake at 350 degrees for about 30 minutes. (If adding mushrooms, add them for the final 5 minutes of baking only.)
Meanwhile, prepare 6-8 cups of lightly packed lettuce pieces. Toss with 1 Tb. olive oil, 1 Tb. vinegar, and salt and pepper to taste. Divide lettuce among four plates. Top with roasted meat and vegetables.

We've got one more share--minus the eggplants--coming in this week, and then the long, NC growing season will be over. Here's to CSA 2012!