Making Blistered Eggplant with Tomatoes, Olives and Feta Cheese on Facebook
Why not make today a “meatless Monday” and prepare a delicious summer salad for dinner?
I hope you caught my special Facebook LIVE last week. I had so much fun sharing my recipe for blistered eggplant with tomatoes, olives and feta cheese from my latest cookbook, “Martha Stewart’s Vegetables" - in bookstores next week! You’ll love this book! It’s filled with so many great recipes and ideas - we’ve even chosen some of the dishes to be part of our Martha & Marley Spoon meal kits this fall - I hope you’ve signed up!
During this Facebook LIVE, I was joined by my head gardener, Ryan McCallister. We answered questions and talked about all the wonderful vegetables growing at my Bedford, New York farm. I also showed one of my favorite ways to serve and eat fresh corn on the cob - it's so delicious! If you missed the show, you can still watch it - just click on this link to my Facebook LIVE chat on cooking eggplant. Enjoy these photos.
“Martha Stewart’s Vegetables” will be in bookstores September 6th. I am so excited about this book – it is an indispensable resource for selecting, storing, preparing, and cooking all sorts of vegetables.
Here is the cover – the photography is extraordinary. The book is filled with stunning images, great tips and 150-recipes! You can pre-order the book today! https://www.amazon.com/Martha-Stewarts-Vegetables-Inspired-Choosing/dp/0307954447
You don’t always have to have meat with your meal – you can enjoy a lovely dinner with good, healthy, delicious vegetables. This book will give you lots of ideas for all the vegetables you grow or buy at the market.
Here I am with the head gardener from my farm, Ryan McCallister. He oversees the care of the flower gardens, the landscapes and all the vegetables we grow at my farm.
For our blistered eggplant dish, I’m using this ‘Nubia’ eggplant. It’s a beautifully striped variegated Italian variety with a mellow and refined flavor.
All of the eggplants we have here are from my garden.
Aside from ‘Nubia’, we also brought ‘Nadia’, ‘Orient Charm’, ‘Barbarella’ and ‘Udulmalpet’. It is so rewarding to cook and eat the vegetables we’ve grown.
And, with our Facebook LIVE shows, it’s so easy to show you, up close on our iPhone camera, all the different kinds of vegetables we’ve grown this summer.
Our most recent harvest also included these peppers and beans. I bring lots of vegetables into the office to share with the staff.
I also brought in all these beautiful artichokes. We have so many artichokes this year!
And here are some red, white, and yellow onions – all from my garden.
The ‘Barbarella’ eggplant is a globe shaped variety. ‘Nadia’ is the more traditional looking eggplant, and the Asian eggplants are long and slender.
The ‘Udulmalpet’ eggplant is an Indian variety, named after a village in the southern Indian state of Tamil Nadu. These ripen from deep purple to golden yellow, and the flesh is firm and sweet.
I am cutting the eggplant into quarter-inch pieces. They don’t need anything else before they’re cooked – no salt, no pepper, no oil. This recipe is so easy.
The blistered eggplant will be the base for our salad. The rest of the salad includes olives, cheese, tomatoes, parsley, salt, pepper and olive oil.
We placed the eggplant onto a wire rack and broiled it for about 10 to 12 minutes.
Broil until every piece browns on the top side – they look so pretty out of the oven. Then, flip and broil the other side.
Here in the northeast, this summer has been very, very hot – perfect for tomatoes. I grow a lot of tomatoes. We have about 100-plants in my garden.
And, we use a lot of different seeds, but choose the ones that are best for where you live.
We sliced an assortment of tomatoes in different colors for our salad.
This recipe calls for one of three cheeses – feta, burrata, or mozzarella, and some olives. When buying fresh mozzarella or feta, store it in cold water in a covered container in the fridge.
To finish, add some fresh cut parsley.
Blistered eggplant with tomatoes, olives and feta cheese – so easy! If you missed our Facebook LIVE chat, click on the link above. And, don’t forget to pre-order “Martha Stewart’s Vegetables”. http://www.marthastewart.com/1504185/martha-stewarts-vegetables-new-cookbook