Many of us have access to fresh local produce either at your local farmers market, buying a box of fresh veggies from a farmer. Your local shop may carry produce that hasn’t travelled very far or maybe you grow some of your own produce.It is very satisfying to shop local on many levels from reducing your carbon footprint to enhancing your involvement in the community.
However, we may occasionally look at the produce in season and wonder how to cook with it. Possibly you have one recipe for a vegetable that is in season but your garden gave you enough for every night of the week. Kindred would like to help you with your weekly menu by giving you a recipe that incorporates in season produce, vegetables you will most likely find fresh from your local growers.
During the month of April many Australians will be able to access fresh eggplant (aubergine) and fennel.
Eggplant is native to Sri Lanka and Southern India and is a member of the nightshade family and is closely related to the tomato and potato. It is a low-fat, high fibre vegetable packed with vitamin A and C, niacin, folic acid and the minerals iron, calcium, magnesium and potassium. The skin is rich in flavonoids and other antioxidants.
The plant itself is very nice looking with beautiful flowers and can be grown in a pot if need be. They require a long warm season and careful attention for a good harvest
Fennel has a long history dating back to early Greece where they used it as a slimming agent. During Charlemagne’s time it was used to give courage and for eye health as well as warding off evil spirits and keeping fleas at bay. It is high in iron, carotene, folic acid and vitamin C. Fennel also has many medicinal benefits and is great for juicing.
If you would like to try growing your own fennel keep in mind that being native to the Mediterranean, it likes plenty of sun. It does not do well in clay soil but can stand fairly poor conditions.
Grilled eggplant salad with sautéed fennel and onion
Ingredients
1 large or 2-3 smaller eggplant, peeled
sea salt
freshly ground black pepper, divided
1 large fennel bulb, chopped
2 cups chopped yellow onion
2 cups trimmed rocket
1 teaspoon balsamic vinegar, white if available
1 teaspoon extra virgin olive oil, and some for brushing the eggplant
large handful quartered cherry tomatoes
2 ounces crumbled goat cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
Preparation
Prepare grill to medium heat.
Cut eggplant crossways into 13 mm slices. Brush both sides of the eggplant with olive oil; sprinkle with salt and pepper. Place on oiled grill rack or use a grill basket if you have one; grill 7 minutes on each side or until browned. Set eggplant slices aside.
Heat a large skillet over medium-high heat. Coat the pan with olive oil. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.
Combine rocket, vinegar, and oil in a medium bowl; salt and pepper to taste; toss gently to coat. Arrange rocket mixture on a serving platter, top with grilled eggplant slices. Arrange fennel mixture on top of eggplant, top with tomatoes and cheese. Sprinkle the chopped basil and thyme evenly over cheese.
Serve with crusty bread and a main for 4 people or as a entrée it serves 8.
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