Enjoy the farm-fresh flavors of eggplant, tomatoes, peppers, and more in this delicious ragout recipe. The Chef’s Garden has tested more than one hundred eggplant varieties, offering the ones with maximum flavor and texture—so when you prepare this eggplant recipe with produce from the farm, you can experience a true taste sensation.
Hot honey is a new product from the Culinary Vegetable Institute, containing honey from the beehives we tend with love and hot peppers from the farm.
Eggplant Recipe Ingredients
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Baby Eggplants: one quart
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Heirloom Tomatoes: two quarts
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Italian Garlic: one bulb
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Candy Onions: one bulb
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Sweet Red Peppers: one quart
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Microgreens: one pack
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Hot Honey: one jar or traditional Honey
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Flour/Egg Wash/Seasoned Breadcrumbs
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Olive Oil/Vegetable Oil
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Salt
Eggplant Recipe Instructions
Split the eggplant lengthwise and dredge it in flour, an egg wash, and seasoned breadcrumbs. Quarter the tomatoes, slice five bulbs of garlic, dice the onions, and chop and wash the peppers.
Simmer the tomatoes, peppers, onion, and garlic in olive oil until a sauce forms. Reduce by half and season with salt.
Pan-fry the eggplants in vegetable oil at 350 degrees until crispy, and then season with salt.
Spoon the sauce onto the plate and top with fried eggplants. Glaze the eggplants with hot honey and finish with a microgreen salad.
Bonus Recipe: ELT Recipe: Fresh Eggplant, Lettuce, and Tomato Sandwich
“I’m certainly not a chef,” Farmer Lee Jones says. “In fact, I’m not even a gourmet cook. What I am is someone who appreciates delicious food and gets excited any time I can enjoy flavorful food that is part of the plant-forward future that we dream about.”
If you love farm-fresh seasonal ingredients and simple yet flavorful recipes, or if you’re looking for a vegetarian bacon, lettuce, and tomato sandwich—or both—then look no further than Farmer Lee’s Famous ELT Sandwich.