Eggplant and Heirloom Cherry Tomatoes

 While I miss having a CSA to rely on, I do visit the Farmers Market every chance I get.  This past weekend, I got the first of the eggplant for the season.  Unfortunately, there was only one small one!  So, last night, I decided to make a quiche out of it with some beautiful heirloom cherry tomatoes.  It is important I decided to do this last night because as always, when you want to put fresh vegetables into a quiche, you must do what you can to reduce the extra liquid added to the dish.  Instead of only doiing 20 - 40 minutes with the salt, I decided to slice the eggplant last night, salt it and let it rest in the refrigerator over night, to get as much liquid out as I could.  I didn't, however, remove the liquid from the tomatoes, even though I roasted them until they burst, so I am fully expecting liquid around the quiche.  But it smells so good while it is cooking!!!

Roasted Eggplant & Heirloom Cherry Tomato Crustless Quiche

Serves 6

Ingredients

1 small eggplant*, sliced lengthwise into ¼ inch slices

2 cups mixed heirloom cherry tomatoes*

1 head garlic*

Cooking spray

6 large farm fresh eggs*

Salt & Pepper to taste

1 ½ Cups Milk (I used 1% organic milk)

1 oz crumbled goat cheese

1 up shredded Swiss & Gruyere cheese

Directions:

1.      Line cookie sheet with parchment paper. Slice the eggplant and lay in a single layer on sheet.  Sprinkle with salt.  Allow to rest 1 – 8 hours (refrigerate if over 1 hour).  This will draw excess liquid from the eggplant.

2.      Preheat oven to 400F.  Pat the eggplant slices to absorb excess moisture.  Line a large cookie sheet with foil and spray with cooking spray.  Lay eggplant slices evenly over the cookie sheet.  Spread tomatoes between the slices.  Cut the top and bottom off garlic head and place head in middle of cookie sheet.  Spray all with cooking spray.  Roast for 20 minutes, turning pan halfway through cooking.  When done cooking, reduce oven to 375F.

3.      Remove garlic to cutting board to cool.  Place tomatoes in a colander to drain excess liquid.  Pat dry the eggplant.

4.      In a medium mixing bowl, crack eggs and season with salt and pepper.  Beat eggs until uniform in color.  Slowly add milk and beat until a light lemon yellow.

5.      To assemble: Spray baking dish with cooking spray.  Place one layer of eggplant in the bottom of the dish.  Add burst tomatoes.  Peel cloves of garlic and spread throughout the tomato layer.  Place a second layer of eggplant over tomatoes.  Sprinkle with goat cheese.  Slowly pour eggs over vegetables, then sprinkle Swiss/Gruyere over top.

6.      Bake at 375F for 40 minutes, or until toothpick, inserted into center, comes out clean.  Allow to sit for 5-7 minutes before serving. 

* Farmer's market items.

3 Bean Baked Beans

It's Memorial Day weekend.  A weekend to thank those who have defended our freedome.  I have many friends and relatives who have served and fought in the military, army, navy, marines AND air force.  I have heard the stories from those who were in WWII, Vietnam, Iraq and Afghanistan. I am grateful every day for what they have sacrificed so I can have the life I have today.

To celebrate, we will be cooking out on Monday.  At the farmers market today, I picked up some spicy Italian brats and some asparagus that I plan to grill.  And right now, I am making some baked beans to go along with it.  I don't make homemade baked beans often, so I don't have a standard recipe. I do know that I have always liked my mom's baked beans, but they are in Minnesota at my niece, Katie's, college graduation.  So, I turned to my friends and asked them to give me their best baked bean recipes.  It turns out that one of my friends posted the same recipe that my mom uses.  It is credited to Pat Lyle, a close family friend.  I didn't follow it exactly, but used it as a basis for my beans.  I like to mix bean types and decided to go with pinto beans, great northern beans and black beans for this batch.

3 Bean Baked Beans

• 1 can pinto beans with jalapenos
• 1 can great northern beans, drained & rinsed
• 1 can black beans, drained & rinsed
• 1 Tbsp olive oil 
• 6 strips bacon, cooked and crumbled
• 1/2 lg Vidalia onion, chopped
• 3 small mixed sweet peppers, chopped
• 1 bunch ramp bulbs*, thinly sliced
• 2 tsp roasted garlic, minced
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1/4 cup Dijon mustard
• 2 Tbsp Worcestershire sauce

 Heat olive oil in a frying pan.  Add onions, peppers and ramp bulbs and cook, stirring until onions begin to turn translucent, about 5 minutes.  Add garlic, cook and stir about 1 minute until fragrant. Mix all ingredients in a large baking pan.  Bake in a preheated 350F oven, stirring occassionally, for 1 hour or until cooked.

*Farmers market items