This is a special recipe post that comes to us from the fantastic folks at Grateful Bites in Flemington. For those of you who don’t know Grateful Bites already, they are a bakery/cafe/restaurant that is operated by a non-profit agency called Ability 2 Work. 100% of the proceeds from Grateful Bites support the differently-abled in job sampling, training and employment. Every purchase and donation at Grateful Bites goes to supporting an inclusive approach to autism by Ability 2 Work.
Grateful Bites are members of our CSA this year, they’ve been sending representatives each Tuesday to pick up their share of our harvest. We’ve enjoyed getting to meet many of their apprentices and volunteers along the way — and we’re excited to share this recipe with you that we received from their head chef Ashlee H.
Here’s Ashlee’s preface to the recipe: “This recipe is our Roasted Eggplant Potato Tomato Salad – it’s a mouthful but it sure is delicious. I’ve attached a picture (see below) of one of our apprentices Harry who took part in making this dish. It’s super easy but bursting with flavor.
This recipe yields about 4 lbs worth of salad – perfect for a family gathering or potluck dinner!”
- ½ cup canola or olive oil
- 4 medium eggplants
- 1 pound potatoes (any type will do), unpeeled
- 2 lbs tomatoes
- 4 tsp kosher salt
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 4 garlic cloves, minced
- 5 Tbsp Lemon juice
- 2 Tbsp cilantro
1) Cut the eggplants, tomatoes and potatoes into 1-inch cubes, put into a bowl, and season with salt and pepper. And toss in the oil.
2) Get a sheet pan and add the eggplants, tomatoes and potatoes and turn to coat in the oil, being careful not to splash yourself.
3) Roast for about 45 minutes @ 325 degrees F, stirring halfway through.
4) Remove from the oven, stir in the garlic, and roast for another 10 to 15 minutes, until the vegetables are golden brown all over. Add lemon juice and cilantro and stir – serve hot or at room temperature!