This week’s produce boxes include Green Beans, Kale and Eggplant. Eggplant is rich in many nutrients, including Vitamin C, Vitamin K, Potassium and Folate. It can also promote blood sugar control and could assist with weight loss.
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
A classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best and the perfect weekday dinner for winter.
- 4 medium eggplants
- 4 tablespoons olive oil, divided
- 2 teaspoons sea salt, divided
- 1 medium onion, miced
- 4 large garlic cloves, minced
- 1 can tomato paste
- 1 can crushed tomatoes
- 2 teaspoons honey
- 1 1/2 cups grated parmesan cheese
- 3 cups grated mozzarella cheese
- Minced basil, for garnish
Preheat your oven to 215 degrees celsius. Line 2 baking sheets with baking paper.
Cut the tops off the eggplants then cut them into slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them 1 teaspoon of salt. Roast in the oven for 25 minutes.
While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes and honey and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.
Spread 1 cup of the sauce in a pan. Add a layer of eggplants, top with 1 cup of sauce and 1/3 of both the cheeses. Repeat 2 more times so that you have 3 layers.
Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.
Cheesy Baked Onions
A quick and easy way to use any onions you have at home.
- 1 medium onion
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup shredded cheddar cheese
Slice onion and separate into rings; place in a greased baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted.
Pour over onions. Bake, uncovered, at 180° for 45-50 minutes or until onions are tender and cheese is browned.
Green Bean Casserole
Make this easy green bean and mushroom casserole as a veggie side to accompany a main course.
- 50g butter
- 2 tbsp olive oil
- 250g mushrooms, sliced
- 500g green beans, trimmed
- 50g flour
- 500ml milk
- 100g crispy onions
Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
Heat the oven to 200C/180C fan. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.
Tomato Eggplant Zucchini Bake
This is an amazing way to use up some extra summer veggies!
- 2- 3 zucchini
- 1 eggplant
- 250g cherry tomatoes or grape tomatoes
- 1 tablespoon extra-virgin olive oil
- 4 large cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup freshly grated Parmesan cheese divided
- 1/4 cup chopped fresh basil divided
- 1/4 cup chopped fresh parsley divided
Preheat the oven to 180 degrees C. Lightly grease a deep baking dish with nonstick spray.
Quarter the zucchini then cut into slices and place in a large mixing bowl. Next, slice the eggplant into rounds, then stack the rounds and cut into pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminium foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
Kale and Sweet Potato Hash
Healthy and comforting, this kale and sweet potato hash with a chilli kick is a quick and easy meal to brighten up your day midweek. It also makes a great brunch dish for the weekend.
- 200g Kale 200g
- 1 Sweet potato, cut into small chunks
- 1 Garlic clove, finely sliced
- 4 spring onions, sliced
- 1 red chilli2, sliced
- 2 Gippsland Free Range eggs
- Hot sauce to serve (optional)
Drop the kale into a pan of boiling salted water for 3 minutes, then scoop out and rinse under cold water. Drain and chop roughly. Cook the sweet potato in the same pan until just tender, about 5-6
Heat a little oil in a frying pan. Add the sweet potato and cook until it crisps up a bit. Add the garlic, spring onions and chilli, cook for a couple of minutes, then add the kale and cook for a few minutes more, letting it take on all the other flavours. Meanwhile, fry the eggs.
Spoon the hash onto plates and top each one with a fried egg. Serve with hot sauce, if you like.
Roasted Eggplant and Crispy Kale with Yogurt
An easy, nutritious recipe that can be had as a light meal, or a side dish.
- 2 Eggplants, quartered lengthwise, cut crosswise into pieces
- 1/4 cup vegetable oil
- 1 teaspoon dried mango powder (amchoor; optional)
- 1/2 teaspoon ground cumin
- 6 Kale leaves, ribs and stems removed, leaves coarsely torn
- 1 cucumber
- 1 cup plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 garlic clove, finely grated
- 2 cups cherry tomatoes, halved
- Olive oil (for drizzling)
Preheat oven to 220°C. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin and toss to coat.
Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.
Braised Green Beans and Vegetables
What better way to get your five-a-day than a plate of these delicious braised green beans and vegetables. Served with crusty bread or as a compliment to a main.
- 4 silver beet (swiss chard) leaves
- 1 tablespoon olive oil
- 1 brown onion, sliced thinly
- 2 clove garlic, sliced thinly
- 1 fresh small chilli, sliced thinly
- 8 small potatoes, quartered
- 400g canned chopped tomatoes
- 300g green beans, trimmed
Wash and dry silver beet; finely chop leaves and stems, separately.
Heat oil in medium heavy-based saucepan; cook silver beet stems, onion, garlic and chilli, stirring, about 10 minutes or until stems soften.
Add potato and undrained tomatoes; simmer, covered, 15 minutes. Add beans; cook, uncovered, about 5 minutes or until potato is tender. Season to taste.
Just before serving, add silver beet leaves; cook about 3 minutes or until wilted.