At some point we’ll sit down and compile a recipe book from all of our inventions. Behind the scenes, Eric is a master at combining flavors and creating delicious seasonally inspired dishes. If you haven’t enjoyed one of our Pop-Up Dinner events (previously Thriving Thursdays, then Foodie Fridays) you’ll want to sign up for a table. The next one is September 9th, and then another October 14th. Menu’s are not out yet but booking page is up and running. Pop-Up Dinners 2023

BBQ ROASTED HALF EGGPLANTS

The Prosperosa Eggplant is the only one we grow! It’s texture is creamy, with caramel overtones when cooked to perfection! And that there is the key to winning over an eggplant lover’s heart. Even those unfortunate folks that reject eggplant as a “rubbery” vegetable will be stunned by it’s texture and flavor!

Just perfected and super easy to do, this recipe hands down is a summertime favorite. Simply slice off the calyx stem end. Keep the skin on and cut through the middle from top to bottom. Peel some of our amazing Creole garlic, slice finely and saute in a little olive oil until softened. Cut incisions into the flesh of the eggplant and stuff those garlic pieces firmly down. Slather with a little olive oil and get ready to put on the grill. Place the halves skin side down and cook until the surface bubbles and flesh is tender and creamy. That’s it! You could drizzle over some balsamic or sprinkle some herbs too!

ERIC’S SKILLET EGGPLANT PARMESAN

Takes 10 minutes to prepare and 15 minutes to cook. Ideal warm or cold in a sandwich.

1 Globe Eggplant

1 Early Girl Tomato

2 cloves garlic

½ bunch of Sweet basil

cheese – Mozzarella, Swiss, parmesan

Slice eggplant into rounds, ½ inch thickness – you can keep the skin on for this one. Cook in skillet with olive oil until browned. Flip eggplant over and place a slice of tomato, squeeze of garlic, slice of cheese and leaves of basil. Place a lid on the skillet. Cook 10 minutes until underside is browned.

ASIAN EGGPLANT AND CHERRY TOMATO PASTA DISH

4-5 Asian eggplants

1 basket of cherry tomatoes

1 bunch basil

4 cloves garlic

Pasta of your choice

Parmesan cheese

Slice eggplants diagonally and saute on stove top until browned on both sides. Slice cherry tomatoes in half and marinate with olive oil, garlic and chopped basil. Combine eggplants and cherry tomato into pasta, with Parmesan.