Barbara Kafka's Marinated Eggplant, posted by Melinda

Chinese eggplants (photo source)

Kafka makes this in a microwave oven. Personally I'd use a normal oven, but you can choose! It's made with small "Chinese eggplants," the sort we've been getting lots of this season.

Barbara Kafka's Marinated Eggplant--serves 4

• 1/4 cup tamari or soy sauce
• 2 tbsp loosely packed cilantro leaves
• 1 tbsp rice wine vinegar
• 1 tbsp toasted sesame oil
• 1 large or two small garlic cloves
• 3/8 oz fresh, peeled ginger (a 1-by-1 1/4 piece), cut crosswise into 1/4 in slices
• 4 small chinese eggplants (2 to 3 oz each)

Combine all ingredients except eggplants in a blender & process till smooth. Prick the eggplants several times w/ a fork & cut off the top where the leaves merge w/ the fruit. Cut in half lengthwise. On the flesh side of each half, make 3 deep diagonal cuts in each direction [don't cut through the bottom!]. Put eggplants skin-side down in a 13x9x2-in. microwave-safe oval dish. Spoon 1 & 1/2 tsp marinade over each half. Rub marinade into flesh (its, not yours...!) so that it runs into the cuts.

Turn eggplants skin-side up. Pour remaining marinade into the dish & let stand for 45 min. Again, turn eggplants skin-side down. Cover tightly w/ lid or microwave plastic wrap. Cook at 100% power in microwave for 10 min. Prick plastic to release steam. Remove from microwave and uncover. Serve warm or at room temp.  (recipe source)  [To make in conventional oven, prepare the same way, put in glass or other baking dish, cover with foil, and bake in 325 to 350 oven till they're soft and look done. You can remove the foil & broil briefly if they aren't getting browned enough for your taste. MP]  Enjoy!!!

(image source)

Summer Squash Butter, by Melinda



(source)

This is adapted from "Jennie Cook's Zucchini Butter" on Food 52 Digest, one of the blogs we follow.

Summer Squash Butter--As the editors of Food 52 Digest comment, "It turns out zucchini [and other summer squash] want to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich w/ salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan...!"  You get the idea.  It's green gold!

• 2 lbs zucchini or summer squash (use less or add extra--cooking times will vary)
• 1/4 cup olive oil or butter
• 2 minced shallots, garlic, or a combination of both
• salt & pepper

Coarsely grate the squash. Let it drain in colander for 3 to 4 min or until you're ready to start cooking. To hasten cooking time, squeeze water out of the squash by wringing it in a clean cloth towel.  In deep skillet, heat oil or butter. Saute shallots or garlic briefly. Add squash & toss w/ salt & pepper to taste. Cook & stir over medium to medium-high heat until squash reaches a spreadable consistency, ~15 min. If you scorch the bottom, turn heat down! (And scrape those delicious dark bits into the butter for added flavor--you can splash in a little water to help deglaze the pan.) The squash will hold its bright color and slowly caramelize into a nice vegetable jam. Enjoy on toast or as a side dish all summer long!  [Note from Melinda: this can be frozen for longer storage.]  (Recipe source from Food 52)