Help me use up some eggplant and artichokes

[whitepicketfence]

We've been getting a ton of eggplant and artichokes from our CSA lately and I'm running out of ideas for what to make with them. We're all tired of eggplant parm at this point and the only thing I can think of to make with the artichokes is spinach & artichoke dip, LOL.

I need some new recipes please!

[y4m]

I just steam artichokes and eat with garlic aioli

[rupertpenny]

Look up recipes for Carciofi alla Romana. It is basically artichoke fried in olive oil then seasoned with salt and lemon. So delicious. I also love artichoke on pizza.

As for the eggplant, caponata? Its also good roasted and tossed with pasta and pesto.

[cricketwife]

This won't help you with the artichokes but it's AMAZING and will help you use those eggplants. I always double it when I make it.

www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe/index.html

[MamaMaui24]

Grilled artichokes. Amazing!

[orchideous]

Love this eggplant panini: www.skinnytaste.com/2012/07/eggplant-panini-with-pesto.html

[Deleted]

There is a good recipe on smitten kitchen.com for a baked orzo with eggplant dish this week. I'm sure you could add artichokes into it and it would be delicious!

[bronxgirl]

I make a caserole (for lack of a better term) with cut up eggplant and polenta mixed with crushed tomatoes and italian herbs, topped with fresh mozzarella.

[315bride]

I steam artichokes in the microwave. Serve with a pan saute sauce of toasted bread crumbs, garlic, olive oil, and S&P.

Eggplant parm is one of my all-time faves. I can't make it for shit though, so I would opt for that roasted eggplant spread.

[hockeywife]

artichokes: prouditaliancook.blogspot.com/2011/06/thrill-of-grill.html

eggplant: www.myrecipes.com/healthy-diet/super-foods/health-benefits-of-eggplant-00420000005798/page2.html

The salad is awesome, but im sure the others are great, too!

[ijack]

I never tire of steamed or roasted artichokes with butter or garlic aioli

[magpie]

yum! I love eggplant! Grilled or oven roasted eggplant slices are delicious in sandwiches or just on its own. I also chop up eggplant into little cubes, saute it with onions, garlic, mushrooms and tomatoes/tomato sauce for pasta into a sort of ratatouille.

[whitepicketfence]

Oh wow, thanks for all of the ideas!

[meltoine]

Baba ghanouj. Can be frozen.

[ESF]

I hate artichokes so I am of no help there.

Here's what I do with eggplants. Slice them in half lengthwise, then cut in big thick chunks. Toss in either olive oil or sesame oil, a little tiny bit of honey to cut the bitterness, salt, and chili flakes. Roast at 450 until they get nice and soft and blistery. I think this takes 20-25 minutes.

If I've just tossed in olive oil, I put it over couscous and add some greek yogurt, and fresh basil and mint. Variations - add fresh diced tomatoes, feta, olives, capers, warmed can of chickpeas, roast zucchini with the eggplant (it cooks faster so you may have to add after 5-10 minutes of baking), etc

If I've tossed with sesame oil, I go the Asian route and serve with rice and sauted garlicky bok choy, broccoli rabe, or some other bitter green.

Both makes for a pretty easy and satisfying vegetarian entree.

[kellygreen]

I made this over the weekend and it was ah-may-zing:

"Sweat" the eggplant: slice eggplant into 1/2" or so pieces. Lay paper towel on cookie sheet and spread the slices out. Sprinkle with kosher salt and let sit 30 min. Lift paper towel off cookie sheet and lay a fresh layer of paper towel down. Lay out the slices on the opposite side, sprinkle with kosher salt and sit for another 30 min.

Brush each slice on both sides with olive oil and layer in a 9x13 glass dish (it's OK if the slices overlap). Roast at 425 for 30 min.

Meanwhile, mix 1/4 C. (a little less) regular balsamic with 1/4 C. white balsamic (or white wine vinegar) with 1 crushed clove of garlic.

Cool the eggplant 10 min before pouring the balsamic garlic mixture over the eggplant in the dish.

Serve at room temp.