JULY 14, 2020

Week 6 already!

We’re happy to see you at the site picking up your fresh-from-the-farm vegetables and fruit.

This week we’re getting the first of the season’s eggplant. This is an Oriental variety. These delicious small eggplants are so versatile and lend themselves to many different dishes. This recipe is for an eggplant and lentil stew with orzo. True comfort food, and who doesn’t need comfort these days?


  • 1 ½ lbs eggplant (2 small or 1 large, skin on, or peeled, doesn’t matter), chopped into 1-inch pieces
  • ¼ cup plus 2 TBS olive oil
  • 1 TBS coriander seeds, crushed
  • Kosher salt and black pepper
  • 1 medium carrot, finely chopped
  • 1 medium sweet onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 TBS tomato paste
  • 1 cup dried lentils (green, black or brown)
  • 5 cups chicken or vegetable stock
  • ½ cup orzo
  • Zest and juice from 1 lemon, and 4 lemon wedges for garnish
  • ¼ cup crumbled feta
  1. Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Place in one layer on a large rimmed baking sheet and roast until the eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting.
  2. In a large skillet, heat the remaining 2 TBS oil over medium heat. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently until the vegetables soften, about 3 minutes.
  3. Stir in the garlic and tomato paste and cook, stirring occasionally, until the tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  4. Stir in the lentils until coated with the mixture. Pour in the vegetable stock and bring to a boil over high heat. Lower the heat to medium and simmer until the lentils are tender, 20 to 30 minutes.
  5. Stir in the orzo and cook until it is softened, 8 to 10 minutes. Remove the mixture from the heat and stir in the lemon zest and juice.
  6. Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of feta, and serve with lemon wedges for squeezing.

HELPFUL HINT: Crush the coriander seeds with a meat tenderizer, spice grinder, or the bottom of a wine bottle. This will open them up and allow them to flavor the dish.

*This dish is great with a poached egg on top.

Serve 4.

Please enjoy, and have a delicious week.