Spicy Grilled Eggplant recipe

Fall is my favorite season, and who can resist it with all the fresh bounty coming forth from the earth? I love the fresh vegetables all being drawn in from the garden.  The CSAs are starting up, and at our local CSA (Community Supportive Argriculture), our green bags are beautiful and overflowing with colors.

Here is a recipe that was tucked into our produce this week,  I made it- and the family loved it.  xo ginny

Spicy Grilled Eggplant with Red Pepper and Parsley

(Makes 2 servings, recipe can be doubled or tripled. Adapted from a recipe in Williams-Sonoma Complete Grilling Cookbook.)

1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you don't have both.)

spicy sauce:
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)

Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)


While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike.

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.

Detox day 3

Today is the last day of our 3 day detox which we will repeat again next week, for those that want to Clean Up again, or were not able to join us this week. Today hopefully you are feeling energized and feeling so much better if you were experiencing alot of detox symptoms. (the fatigue, headaches, and for some, a feeling of over all coldness) I am really proud who joined, it is not easy, especially the first time. When you start eating solid food tomorrow I ask that you do so gently. Start with a juice for breakfast, or one kind of fruit. 3/4 of a cup of fruit is a good amount. For lunch and dinner, keep it vegetarian, primarily raw though some quinoa and steamed vegetables is also clean and very easy on the stomache. A great big green salad would finish the day perfectly.

We will begin on Monday for those that would like to. Ingredients will be given again and we will follow these same juices. If you prefer to have them made for you, you can pick up or have them delivered. We are beginning to slowly offer this service. Please contact info@mindfulorganics.com. Annhy will receive your emails and handle your requests and questions. Feel empowered! xo ginny