Ingredients
1 eggplant
1/8 cup olive oil
grated rind and juice of 1/2 lemon
1tbsp capers
6 pitted green olives
1 tbsp chopped fresh parsley
salt and pepper
toasted pine nuts
Parmesan
Method
1. Cut eggplant into cubes.
2. Cook in olive oil for about 10 min, until golden and softened.
3. Drain on paper towels and sprinkle with a little salt.
4. Toss eggplant other ingredients. This is good just as a side salad, as an entree with bread, or with pasta.
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JOIN THE CSA!
Please join us as a member of our 2012 Summer CSA. We now deliver across the Peninsula.
Sign up here for our Summer Share
What produce can I expect in the Summer CSA boxes?
Here is a list of produce we grow in our Summer Share. The Summer CSA runs for 3 months starting 1st December 2012.
Shareholders will receive weekly emails to let them know what to expect in the coming weeks box. View our 2012 CSA Summer Share TrialWhat's in the Box.
