At the Sunday at the Fairmount Neighborhood Farmers Market this week you'll find pastured meats and eggs from Fair Valley Farm and Fog Hollow Farm and fresh produce from Camas Swale Farm, including plenty of tomatoes and a selection of spicy peppers: jalapenos, padrons, and shishitos.
Don't let the summer go by without savoring a classic BLT. And as a few accompaniments, I can recommend some cool cucumbers, some blistered padron peppers, and a smoky grilled eggplant salad.
Quick Smokey Eggplant Salad
1 small eggplant1 tsp tahini
1/2 tsp balsamic vinegar
1 Tbsp olive oil
pinch of salt
1. Hold the eggplant with tongs directly over a stove burner until it is scorched on all sides and softened to collapsing (for a bigger eggplant, you can start it over the burner and finish it in the oven. Or you can cook it whole in a grill).
2. Mix together the dressing of tahini, vinegar, olive oil, and salt.
3. When the eggplant is cool enough to handle, remove the top and the blistered peel (you don't have to be a perfectionist about this, some lingering char is nice). Cut into approximately 1/2 inch dice and fold into the dressing. Serve warm or at room temperature.
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