Our second box of organic produce gave us another chance to try something new like the nubia eggplant variety and a bunch of good looking red Russian kale (both shown below). Having these vegetables and fruits not only allows us to cook and eat healthier everyday but at the same time we also have fun discovering all the interesting varieties of produce that we've never tried or even heard of before.
|nubia eggplant and Russian kale|
For the simple salad shown above, remove the tough stems and slice the kale leaves. Blanch them until the color turns bright green and almost tender then drain well. Use as a bed for chopped tomatoes and soft boiled eggs. Sprinkle with salt and pepper. I usually make this salad with spinach but kale makes a very good substitute. Sprinkle with a light dressing such as lemon vinaigrette.
The nubia eggplant was sliced into about half an inch thickness then grilled. It was less watery than the more common eggplant varieties so grilling was perfect. Since it was the first time I cooked it, I tried to leave the skin on but I found out that just like the American or Italian varieties sold in most groceries, it's best to remove the skin prior to grilling or cooking. A basic dip, a mixture of olive oil, minced garlic, red pepper flakes, finely chopped parsley, salt and pepper, was served on the side but it may also be sprinkled on the grilled eggplant just before serving.