Recipes - Week of August 11th

rustic eggplant bake

Yield/Servings: 2
Cook time: 20
Prep Time: 15
Total Time: 35

LINC BOX INGREDIENTS

Eggplant
Celery
Herb bundle

linc marketplace ingredients

Brush Creek Feta
1 handful Cherry Tomatoes
1 Teaspoon Oregano
2 Cloves Garlic, minced

PANTRY INGREDIENTS

3 Tablespoons Olive Oil
Splash White Wine, optional
1/4 Teaspoon Red Chili Flakes, optional
Parsley, as a garnish
Red Wine Vinegar, to taste

process:

1. Cut the eggplant in half and score the flesh with a sharp knife. Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin

2. Coat the interior with olive oil and season lightly with salt.

3. Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree oven, until the skin begins to soften.

4. While the skin of the eggplant bakes, cube the flesh of the eggplant.

5. Add the olive oil and garlic to a pan over medium heat and sauté until it begins to brown. Add the eggplant and celery, splash of white wine, herbs and chili flakes.

6. Cook until the eggplant softens (but does not become mushy).

7. Removed the eggplant skins from the oven and stuff with the eggplant mixture. Return to the oven and cook for another 10 - 15 minutes.

8. When the eggplant skin softens remove it from the oven. Top with the cheese and tomato and sprinkle with oregano.

9. Broil until the cheese begins to brown. Sprinkle with parsley and serve with red wine vinegar.

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GREEK TZATIKI SAUCE

Yield/Servings: 2 cups
Prep Time: 10 minutes for quick version but overnight resting is best.
Total Time: 10 minutes to 8 hours

LINC BOX INGREDIENTS

1/2 large cucumber
Carrots, bell peppers, celery optional for dipping

linc marketplace ingredientst

2 Cloves Garlic, minced

PANTRY INGREDIENTS

1 1/2 cups plain full-fat Greek yogurt
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoons lemon juice
1/2 teaspoon salt
½ teaspoon white ground pepper
1 tablespoon minced fresh dill

DIRECTIONS:

1. Grate the cucumber. Drain through a fine mesh sieve overnight in the fridge or squeeze by hand for immediate use.

2. Combine the yogurt, garlic, oil, vinegar, lemon juice, pepper and salt in a separate large bowl. Cover and refrigerate overnight to help garlic and flavors combine (optional).

3. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.

4. Serve chilled with pita bread, carrots, peppers, and celery for dipping.