Tonight as I gaze northwest, I can see distant lightening. With the lightening will come rain and then much colder temperatures, after a few halcyon days of wonderful golden warmth. I’m glad that I did not give up on my eggplant when temperatures first dipped back in October, because it has continued to yield bountifully.
Tonight eggplant drove supper, with contributions from cucumber, leek, chard, red pepper, radishes, and a few store-bought additions. Tonight we went Greek. Alas, I did not take pictures, but I can assure you that the whole meal was full of color and flavor. In short, I fried up some falafel to serve in whole wheat pita with homemade baba ghanouj (roasted eggplant and garlic mixed with yogurt and tahini), homemade roasted red pepper and olive dip, tadziki (cucumber, dill, garlic, and yogurt with lemon zest), and radishes and fresh bell pepper to dip. I served swiss chard sauteed with leek (both homegrown) and garnished with currants and red wine vinegar.
I will no doubt post details on my version of these dishes in the future. In the meantime, let me know if you’d like any recipe sooner rather than later.