Smoky Eggplant Banh Mi

Quick-pickled veggies

• 1 carrot, peeled + cut into thin matchsticks

• A chunk of radishes or daikon, cut into matchsticks

• 3-2-1 pickling liquid (3 parts vinegar : 2 parts water : 1 part sugar), brought to a boil.

In advance: Put the carrot + radishes in a heatproof bowl and pour the hot pickling liquid over top so they’re fully covered. Chill until cold and lightly pickled (a couple hours is perfect, longer is totally fine).

Smoky eggplant filling

• 2 eggplants

• A thumb-sized piece of ginger, peeled + chopped

• 1 garlic clove, chopped

• 1–2 cayenne peppers, chopped

• 1 Tbsp chopped cilantro stems

• 1 tsp dried chile flakes

• 2 tsp fish sauce

• Juice of 1 lime

• 1 Tbsp sugar

Char the eggplant: Poke a few shallow holes in the eggplants with the tip of a knife.

• Best flavor: roast directly over a flame, turning every few minutes, until the skin is blackened all over and the inside feels soft.

• No flame: broil on high for about 20 minutes, flipping halfway, until well-charred and tender.

Put the eggplants in a bowl and cover tightly (lid or wrap) for ~5 minutes so they steam. Peel off the burnt skin, trim the stems, and roughly chop the soft flesh.

Make the punchy paste: In a mortar (or small food processor), mash/pulse lemongrass, ginger, garlic, chiles, and cilantro stems until it turns into a rough paste. Mix in chile flakes, fish sauce, lime juice, and sugar.

Season the eggplant: Stir the paste into the chopped eggplant a spoonful at a time, tasting as you go, until it’s bright, salty, tangy, and a little spicy.

Build the sandwiches

• 2 bánh mì rolls (or any sub/hoagie roll)

• Mayonnaise

• Sliced cucumber

• Sliced fresh cayenne

• Cilantro leaves, torn

• Mint leaves, torn

• Crispy shallots

Spread mayo on the bread, pile in the smoky eggplant, then add cucumber, jalapeño, the pickled carrot/daikon, herbs, and a shower of crispy shallots. Eat immediately while everything’s crunchy.

Adapted from Cooking with Vegetables by Jesse Jenkins

Easy Eggplant Parm

Cooking eggplant doesn’t have to be scary! Our eggplants are smaller and more tender than the usual store-bought ones, and don’t usually require any salting or pressing to make them chew-able. This twist on the classic parm recipe doesn’t even require all the battering and frying that traditional parm does, so that you can spend less time prepping and more time eating!

• 1 large or 3 small eggplant (our are usually on the smaller side!) sliced about ½”-¾” thick

• 1/2 cup olive oil, divided

• Kosher salt, freshly ground black pepper

• 1 small onion (yellow, white, or red), thinly sliced

• 4 garlic cloves, thinly sliced

• Crushed red pepper flakes (optional)

• 4 anchovy fillets (optional), plus more if you want

• 1 28 oz. can whole San Marzano tomatoes, crushed (or 2-3 large Heirloom Toms from Sungrounded Farm, diced)

• ¾ cup panko bread crumbs

• 1/3 cup (about) grated parmesan

• 2–3 tablespoons capers, coarsely chopped

• 2 tablespoons chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)

• ⅓ cup coarsely chopped parsley, divided

• 8 oz. fresh mozzarella, thinly sliced or torn

Method:

1. Roast the eggplant. Heat the oven to 450°F. Drizzle the eggplant with about half the olive oil, season with salt and pepper, and roast for 25–30 minutes, flipping halfway through. You’re aiming for eggplant that’s custardy inside and deeply browned on both sides—almost like it was fried. Don’t be shy with the color; the browning is where the magic is.

2. Make the tomato sauce. While the eggplant roasts, warm 2 tablespoons of olive oil in a medium pot over medium-high heat. Add the onion and garlic, season with salt and pepper, and cook until soft with browned edges, 8–10 minutes, stirring occasionally. Add red pepper flakes and anchovies (if using) and stir until the anchovies dissolve into the aromatics.

3. Add the tomato juices, then crush the tomatoes into the pot by hand, keeping them a bit chunky for texture. Season again and simmer gently 15–30 minutes, until slightly reduced and nicely thickened. When it tastes great, take it off the heat. 

4. Toast the breadcrumbs. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the breadcrumbs, season with salt and pepper, and toast—stirring and tossing often—until golden like toast, 5–7 minutes. Remove from heat.

5. Assemble. Spoon about half the sauce into the bottom of a 1-quart baking dish (or a 6-inch oven-safe skillet). Layer on half the eggplant, then half the parmesan, parsley, capers, and oregano. Sprinkle half the toasted breadcrumbs evenly over that, then add half the mozzarella. Repeat the layers, finishing with mozzarella. Add extra parmesan and black pepper if you feel like being a hero.

6. Bake. Return to the oven and bake until the cheese is browned and the edges are bubbling, 15–20 minutes. Let it cool for a few minutes, then serve with a spoon—this is more “scoopable comfort” than “neat slices”.

Serve on top of pasta or with just a side salad.

Adapted from Alison Roman

Italian Eggplant Gnocchi Bake

This is a great way to get the hearty, cheesy goodness of eggplant parm, but in half the time - no breading or frying needed. And the good news is, when you get your eggplant from Sungrounded Farm, you’re getting a smaller and fresher fruit than the ones you get at the grocery store - that means way less chance of spongey eggplant.

• 12 ounces frozen or fresh plain gnocchi

• 1 1/2 tablespoons extra-virgin olive oil

• 1 medium white onion, diced

• Kosher salt

• 2 small Italian eggplant (about 1 pound), diced

• 1 1/4 cups store-bought roasted garlic marinara sauce

• 1/4 teaspoon crushed red pepper flakes

• 1 1/2 ounces shredded provolone

• Sprigs fresh basil or oregano, for garnish, optional

For Instructions visit: https://www.foodnetwork.com/recipes/food-network-kitchen/italian-eggplant-gnocchi-bake-recipe-2121259