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This Week’s Bag Featuring Eggplant – Week of May 1

May 1, 2017 by Adele Balderston Leave a Comment

Happy Lei Day! This week’s bag features eggplant, a versatile, low-calorie nightshade filled with antioxidants, fiber, vitamins and minerals. A hearty fruit–perfect for grilling, frying or baking–eggplants make a great meat substitute for vegetarian dishes.

Preparation
Most eggplants can be eaten either with or without their skin. However, the larger ones and those that are white in color generally have tough skins that may not be palatable. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked. If you’re not preparing your eggplants right away, store them in the crisper of your fridge up to five days.

What else is in the bag?


Asparagus
Twin Bridge Farms

Cremini Mushrooms
Small Kine Farm

Eggplant
Twin Bridge Farms

Japanese Cucumbers
Kahumana Organic Farm & Cafe

Mango
Kahumana Organic Farm & Cafe

Mixed Salad Greens
Kahumana Organic Farm & Cafe

This week’s Meal Kit Recipe is Roasted Eggplant and Mushrooms!

Jalapeno and Mushroom Mac and Cheese
Quinoa and Mango Salad with Lemony-Ginger Dressing
Roasted Eggplant and Mushrooms
Roasted Garlic Asparagus

Filed Under: This Week's Bag

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