I wiped away the weeds & foam. / I fetched my sea-born treasures home... Ralph Waldo Emerson







Thursday, September 24, 2015

Apples and Eggplants




Hi guys! Every week the farmers market has new produce to inspire our taste buds.






Aren't these little dark green pumpkins cute?



I think they're actually squash, I must find out what kind and how to cook them.



The apple harvest has begun. I love the names of all the varieties---Macoun, Ginger Crisp, Ginger Gold, Jonathan, Winesap, Delicious, Granny Smith, and many more. I think no other fruit or veg is marketed by name like apples are.



Here, tiny pink cheeked Gala apples, paired with a cheddar-like cheese with a beer and wood ash rind. Lovely autumn snack, especially later in the season with a cup of tea.


Something for the weekend, especially if you have a few friends over to watch the Super Moon rise on Sunday. [Be sure to go out later to see the eclipse too!]



The little Japanese eggplants were so enticing. My blog friend Cathy mentioned making this dish and it reminded me that my mom made these little roasted eggplants rounds also, back in Illinois when my dad grew eggplants.


This past week in honor of Autumn's arrival I made a huge casserole of marinara [plain tomato] sauce, with meatballs. Oh, that was delish! I had more sauce than meatballs so I froze the extra, but saved some sauce out for my eggplant roundels.



Peel, slice , salt, rinse the eggplants. Any size eggplant is fine. Pat dry.


Roast on a cooky sheet that has been brushed with olive oil, til soft with crispy edges, turning once.


Try not to scorch them as I did!


[400* for 25 minutes?]
Drain the oil from the eggplant by setting the roasted circles on a plate with paper towels. In a large Pyrex dish, or back on the cooky sheet, set the eggplant putting a single layer. Top each round with some tomato sauce, a sliver of mozzarella, and a sprig of fresh basil.







You can set this aside for a hour or so until you're ready to serve. Place in 350* oven til the mozzarella is hot and bubbly. Serve right away maybe with forks and lots of napkins.
The taste is just like eggplant parm but much lighter and much less work. Enjoy!



Super moon September 27  here

Super Moon Eclipse Sunday September 27
beginning at 
10.11 PM  
EDT 

love

lizzy 

gone to the beach








11 comments:

  1. Beautiful photos. Now I want apples with cheese. So simple, yet so satisfying. I had never thought about the fact that apples are about the only fruit that are marketed by variety, huh. The mini eggplants look delicious too. Thanks for the idea!

    Excited to see the moon on Sunday. Hope I don't forget!

    How are your boo-boos by the way? Getting better?

    Thanks for the fun pics and fun food Lizzy.

    Kel

    ReplyDelete
    Replies
    1. The eclipse should be right at sunset/ moonrise for you! Don t forget!

      Thanks! My leg is healing but slowly. It has a big bandage to keep it sterile so it looks like it s a big deal,lol. 2-3 months to heal.

      Delete
  2. I was gone when our last Saturday Market took place. I hope to see some yummy local apples soon.

    ReplyDelete
    Replies
    1. I wonder if all the smoke harmed the hharvest?

      Delete
  3. I'm so glad you made the eggplant and the Japanese eggplant were the perfect little rounds! I love apple season also. So many wonderful varieties. I always make my apple pies using at least 4 different kinds...so good. I'm behind in my blog reading but I wanted to tell you how much I like your quilt from your previous post. Your fabrics are wonderful! I'm all caught up and anxiously awaiting the last installment although it will be a doozy. All those leaves!! Ugh!

    ReplyDelete
    Replies
    1. Fun idea to use an apple assortment in pies. Only Braeburns were ripe today, so that s what I got for apple crisp and to mix w butternut squash/ roasted.

      Quilt--thanks! I love the design, just mad about mistake. The next installment ships October 3rd, yay. But I am thinking the borders will be a winter project for me. I m adding birds [less darn leaves!]

      Are you having a bad storm?

      Delete
  4. Since I love Eggplant Parm, these will be a perfect version! Thanks for sharing...love those eggplant colors - Aubergine. Even that name is so pretty.
    Love, Strawberry

    ReplyDelete
    Replies
    1. I hope you make the little eggplant rounds, they re delish!

      Delete
  5. That eggplant recipe looks easy enough for even me to try, LOL, as I've never cooked eggplant. Have to try it!

    PLEASE try the GingerGold apples! They're one of my favorite fresh-eating apples and they're pretty hard to beat. Go great with cheddar or all alone.

    The squash (I'm going backwards, sorry)... There's a nice chart at http://www.epicurious.com/archive/seasonalcooking/farmtotable/visual-guide-winter-squash, and that looks like the first one. Probably could use in place of a butternut squash in most recipes? Maybe once you have the name you can look for recipes. Let me know if you try it, I'd like to hear how it came out!

    ReplyDelete
  6. Your eggplant dish looks so yummy! Only way I ever made it was, coating with cornmeal and frying it! Yummm

    Enjoy your friends this weekend.

    Blessings,
    Gert

    ReplyDelete
  7. Out of the blue I've been wanting eggplant and I'm not even a fan. And yet, there's your recipe. Too funny.

    I'm going to try it as soon as I find my kitchen and my stove again

    Miss you.

    Hunter

    ReplyDelete

Thank you for taking the time to write a comment here.