PEAK SEASON  Summer

PREP  Trim off the top and bottom, removing the stems and leaves (peeling the skin is optional)

STORE  Wrap in paper towel in a bag and place in crisper section of refrigerator for up to 5-7 days

‍

Cooking Methods

GRILL  

high heat  | Peel, slice thin, brush with oil, and cook until until browned and tender

ROASTED 

(Whole) 425°F oven | Roast whole beets for 45-90 mins until tender  (Sliced)

BOIL   

boil whole for 45 mins to 1 hour OR slice and boil for 15-20 mins  

STEAM  

retain the most nutrients by using a steamer basket for 30-45 mins

‍

Complimentary Ingredients

Ingredients in bold are the most commonly paired with eggplant

‍

HERBS 

basil, cilantro, mint, parsley, rosemary, thyme 

PRODUCE 

‍bell peppers, chickpeas, chile peppers, garic, lentils, olives, onion, sage, tomatoes, zucchini  

SALT 

‍anchovies, cheese (feta, gruyere, mozzarella, parmesan, ricotta), miso, prosciutto, soy sauce

ACID 

buttermilk, lemon juice, pomegranate

SPICE 

cayenne, chili powder, cinnamon, coriander, cumin, garam masala, ginger

SWEET 

‍honey, sugar

FAT  

olive oil, tahini, yogurt

TEXTURE 

bread crumbs, cashews, pine nuts, walnuts

Common Flavor Combinations

Eggplant + basil + bell peppers + garlic + tomatoes

Eggplant + basil + mozzarella cheese + balsamic vinegar 

Eggplant + garlic + lemon juice + olive oil + parsley + tahini

Eggplant + lentils + yogurt

‍