There’s nothing like colorful, seasonal, super-fresh vegetables. The glossy, purple elegance of eggplant, the vivid dappled green of zucchini and the rainbow-colors of bell peppers add appeal just sitting on a table. Sliced and eaten raw, grilled or stuffed, served as an appetizer, side dish or main course, there are so many ways to tantalize your taste buds and enjoy the variety of flavors and nutrition that fresh vegetables offer.
The right dish, like the three enticements included here, will revitalize your take on the
“oh no vegetables” and inspire weekly visits to the farmers market to keep summer’s best produce in your daily diet.
Eggplant with Toasted Spices
Reprinted with permission from the “New Mayo Clinic Cookbook,” Time Home Entertainment Inc., 2012.
1 large eggplant, about 1-1/2 lb.
1 tsp. mustard seed
1/2 tsp. each ground cumin, ground coriander and curry powder
Pinch each of ground ginger, ground nutmeg and ground cloves
1 Tbsp. olive oil
1/2 yellow onion, finely chopped
2 cups cherry tomatoes, halved or 1 cup tomato sauce
1 Tbsp. light molasses
1 clove garlic, minced
1 tsp. red wine vinegar
1/4 tsp. each salt and freshly ground pepper
1 Tbsp. chopped fresh cilantro