7 Recipe Ideas Using This Week's Produce

7 Recipe Ideas Using This Week's Produce

This week’s produce boxes will welcome the addition of Eggplant! The best thing about eggplant is its ability to transform the flavours around it. It is a truly versatile plant and contains a rare antioxidant known as Nasunin – a potent fighter of inflammation and oxidative stress.

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.


Eggplant Ratatouille

This ratatouille recipe is the ultimate summer dish! Serve it warm or at room temperature, with a drizzle of olive oil, fresh herbs, and lots of crusty bread.

  • 3 tablespoons extra-virgin olive oil, more for drizzling
  • ½ brown onion, coarsely chopped
  • 1 eggplant, stemmed and cut into small pieces
  • 1 teaspoon sea salt, divided
  • 3 garlic cloves, chopped
  • 3 cups cherry tomatoes, divided
  • 1 red or yellow bell capsicum, stemmed, seeded, and cut into small pieces
  • 2 medium zucchinis, halved and sliced into half-moons
  • 1 tablespoons fresh thyme leaves
  • ½ teaspoon dried oregano
  • Freshly ground black pepper
  • Pinch of red pepper flakes
  • 2 tablespoon white wine vinegar, divided
  • Fresh basil and/or thyme leaves, for garnish
  • Preheat the oven to 200°C.

Heat 2 tablespoons olive oil in a pan and add the onion, eggplant, and ½ teaspoon salt and cook until soft, about 8 to 10 minutes.

Add the garlic, half the tomatoes, the capsicum, zucchini, thyme, oregano, the remaining salt, and pinches of black pepper and red pepper flakes. Cook for 10 more minutes, stirring occasionally. Stir in 1 tablespoon of the vinegar. Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst.

Remove from the oven, stir in the remaining 1 tablespoon vinegar, drizzle with olive oil, and garnish with fresh herbs. Season to taste with more salt, pepper, as desired.

Fusilli Pasta with Asparagus and Broccoli

This Fusilli Lunghi pasta dish is loaded with asparagus, broccoli and makes a healthy, quick and delicious meal in under 30 minutes.

  • 1/4 cup extra virgin olive oil plus extra for drizzling
  • 5 cups broccoli florets
  • 2 small thinly sliced onions
  • 2 garlic cloves minced
  • 4 cups chopped asparagus
  • 1/2 teaspoon chili flakes
  • 1/4 cup chopped fresh parsley Plus a tablespoon for the finished dish.
  • salt and pepper to your taste
  • 500 grams Fusilli Lunghi Pasta
  • 1/3 cup Parmesan cheese

Bring a large pot of water to boil.

Meanwhile, cut the broccoli into florets and set aside.

Heat the oil in a large skillet and add in the sliced onions, asparagus, garlic with the chilli flakes, 1/4 cup fresh parsley, salt and pepper.

Sauté the veggies for about 6 to 8 minutes or just until the onions are translucent, and the asparagus is tender to the bite.

When the water has come to a roaring boil, salt the water and add in the pasta while stirring occasionally. Cook the pasta according to package instructions.

At the last 5 minutes of the pasta's cooking time, add in the broccoli and stir while allowing both to cook together for the remaining time. Drain the pasta and broccoli.

Transfer the drained pasta and broccoli to the skillet with the asparagus mixture and stir together well.

Toss with a drizzle of extra virgin olive oil the parmesan cheese and remaining fresh parsley.

Egyptian Spiced Eggplant

Spice up your next dinner party with this middle eastern eggplant dish

  • 1 eggplant, sliced into 2cm-thick rounds
  • 21/2 tbs extra virgin olive oil, plus extra to fry
  • 1 onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 tbs tomato paste
  • 1 tsp ground cumin
  • 500g tomatoes, roughly chopped
  • 1 tsp caster sugar
  • Chargrilled pita bread, to serve
  • 1 tsp ground coriander

Salt eggplant liberally all over and stand in a colander set over a bowl for 1 hour.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, for 4-5 minutes until onion begins to soften.

Reduce heat to medium and stir in tomato paste and cook, stirring frequently, for a further 5-6 minutes until paste begins to catch at the bottom of the pan. Stir in spices, tomato and sugar. Cook, stirring occasionally, for 6-8 minutes until tomato begins to break down and most of the liquid has become thick and glossy. Wash off the salt from the eggplant and pat dry.

Heat the extra olive oil in a large frypan, and in batches, fry eggplant for 2-3 minutes, turning halfway, until golden.

Drain on a paper towel. Top up with more oil if needed.

Add cooked eggplant to the tomato sauce in the pan and cook very gently on low heat for 15-20 minutes until sauce looks split and oily. Serve immediately or refrigerate overnight and serve cold with some chargrilled pita bread.

Sweet Potato and Cucumber Salad

A fresh and easy salad to accompany your favourite protein.

  • 2 cups sweet potatoes peeled, diced into small cubes
  • 1 tbsp extra virgin olive oil
  • 2 spring onions finely diced
  • 1 cup Lebanese cucumber diced
  • 1 lime juiced
  • 1  love garlic crushed, minced
  • 1 handful coriander stemmed, chopped
  • Salt and pepper to taste

Preheat oven to 190°C.

In a medium bowl, add sweet potatoes and olive oil, and toss to coat. Place on a baking pan and cook until sweet potatoes are cooked through, approximately 20 minutes, stirring halfway through. Remove from oven to cool.

Transfer potatoes back to bowl and stir in green onions, cucumber, lime, garlic and cilantro. Adjust seasoning to taste. Serve salad at room temperature.

Leek and Eggplant Tarte Tatin

This tarte tatin is simple, yet impressive! It looks great on the table, and tastes amazing too.

  • 1/2 cup caster sugar
  • 1 cup white wine vinegar
  • 1 tbs red wine vinegar
  • 1/4 cup extra virgin olive oil, plus extra to drizzle
  • 2 leeks (pale part only), sliced into 3cm rounds
  • 1 large eggplant, cut into 2.5cm chunks
  • 375g block of puff pastry
  • 1 tsp chopped mint, plus extra to garnish
  • 1 tbs each chopped thyme and marjoram
  • 120g soft goat’s cheese, crumbled

Combine the sugar and 1/2 cup each of white wine vinegar and water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium-high and simmer for 15 minutes until reduced to 1/3 cup. Stir in red wine vinegar. Set aside.

Preheat oven to 180°C. Heat 1 tbs oil in an ovenproof frypan over medium-high heat. In a single layer, caramelise leek for 2 minutes each side. Transfer to the oven for 5 minutes until just tender, then set the leek aside in the pan. Increase oven to 200°C.

Meanwhile, heat remaining 2 tbs oil in a large frypan over medium-high heat. Cook eggplant, turning, for 4-5 minutes until coloured, adding more oil if needed. Add remaining white wine vinegar and cook for 2-3 minutes until absorbed. Set aside.

Roll out pastry to a 5mm thick, 28cm circle. Dot eggplant around leek in pan, drizzle with syrup, scatter with herbs and cover with pastry, tucking edges in. Bake for 10 minutes, then reduce oven to 180°C and bake for 25-30 minutes until pastry is golden. Cool slightly.

To serve, turn out on a large platter. Top with extra mint, cheese and oil.

Baked Beets with Carrots and Leeks

Serve this dish with some fresh mint leaves to give your side dish an extra zing.

  • 5-6 beetroot, trimmed and halved, or quartered, if large
  • 350g dutch carrots
  • 2 tbsp olive oil
  • 2 - 3 leeks, cut into thirds
  • handful fresh mint, 3-4 sprigs reserved, remaining leaves roughly torn
  • 100ml hot veg stock

Preheat the oven to 200°C, fan 180°C.

Put the beetroot and carrots in a baking dish. Toss with the olive oil and season well. Roast for 20 mins, until beginning to colour. Remove from the oven and add the leeks, mint sprigs and stock. Carefully cover with foil, using oven gloves to seal it tightly around the edge of the dish.

Return to the oven for a further 20 mins, until the leeks are tender, and the stock has reduced. To serve, stir through the remaining mint.

Potato and Eggplant Curry

This quick and easy curry is perfect for a mid week lunch or dinner and full of nutrients.

  • 1 tablespoon oil
  • 2 tomatoes, large cut into pieces
  • 1 eggplant, cut into small pieces
  • 2  potatoes, medium size cut into small pieces
  • 1⁄2 teaspoon chili powder
  • 1⁄2 teaspoon turmeric
  • 1⁄2 teaspoon coriander
  • 1⁄2 teaspoon cumin
  • 1⁄2 teaspoon garam masala
  • 1⁄4 teaspoon sugar
  • Salt
  • 1 - 1 1⁄2 cup water

Heat oil in a pan. Add spices, tomatoes, sugar and salt.

Cook on medium heat for 3 minutes till the tomatoes are soft.

Add potatoes and eggplant. Cook for about 5 minutes.

Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.

Serve hot with white rice.


If you would like to check out the latest produce selection, click here to visit the Seasonal FarmBOX product page and be sure to secure your Thursday delivery if you haven't already. 

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