The Raven and the Spade is a Washington State Certified Organic farm, dedicated to enhancing and preserving the small-farming communities of Whidbey Island. We believe it is our duty to be stewards of the land, using only natural methods of insect control, crop rotation, and the love of our land to enrich the soil that provides us with a wide variety of mouthwatering fruits and vegetables. There is something deeply right about learning to eat with the flow of the seasons.
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Ingredients:
1 lg eggplant, in 1/2"" slices
1 sm red pepper
1 T extra virgin olive oil
2 cloves garlic, minced to a paste*
1 tsp balsamic vinegar (NOT regular vinegar)
1/4 C chopped Italian parsley
Salt and pepper, to taste
1 baguette Italian or French bread
Olive oil
Garlic clove
Directions:
Sprinkle both sides of eggplant with salt and allow it to drain 1/2 hour. Char all sides of pepper evenly, place in paper bag to cool and loosen skin; peel, remove core and seeds, then chop pepper. Grill eggplant on both sides until soft. Chop into cubes and combine with pepper and remaining ingredients, except bread. Mix thoroughly. Slice bread into about 3/8"" slices. Brush with olive oil and drub with garlic; grill until bread is toasted. Spoon eggplant mixture onto bread and serve.
*An easy way to do this is to lay the flat side of a knife on the garlic and hit the knife; scrape garlic into a pile and hit it a couple more times until it's pasty
Bruscetta with Eggplant
Ingredients:
1 lg eggplant, in 1/2"" slices
1 sm red pepper
1 T extra virgin olive oil
2 cloves garlic, minced to a paste*
1 tsp balsamic vinegar (NOT regular vinegar)
1/4 C chopped Italian parsley
Salt and pepper, to taste
1 baguette Italian or French bread
Olive oil
Garlic clove
Directions:
Sprinkle both sides of eggplant with salt and allow it to drain 1/2 hour. Char all sides of pepper evenly, place in paper bag to cool and loosen skin; peel, remove core and seeds, then chop pepper. Grill eggplant on both sides until soft. Chop into cubes and combine with pepper and remaining ingredients, except bread. Mix thoroughly. Slice bread into about 3/8"" slices. Brush with olive oil and drub with garlic; grill until bread is toasted. Spoon eggplant mixture onto bread and serve.
*An easy way to do this is to lay the flat side of a knife on the garlic and hit the knife; scrape garlic into a pile and hit it a couple more times until it's pasty
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