THE COMMUNITY GARDEN
Submitted By: Dr. June Samuel
Director, Serene Light Inc.
Garden to Kitchen
These recipes are from TULIP “Veggieteers” who took vegetables from the TULIP garden and made them into delicious dishes in their kitchens! If you would like to feature a dish you’ve made from a garden vegetable please email us your recipe and photo/description to :
A Traditional Indian Eggplant Dish
Cooking Time : 15 to 20 mins
Serves : 2-3
Take eggplant and slice them lengthwise. Set ingredients given for masala aside till use.
Heat oil in a wok/pan and add in the seasoning ingredients. Let them sizzle for a min.
Add in the eggplant and toss well in the oil. Season with salt and turmeric powder. Cook it for 5 to 6 mins till it turns light golden. Now add in the masala and mix well. Cook it on a medium flame for 8 to 10 mins till golden. Serve with rice.
Ground turkey mixed with olive oil
chopped black olives
Add salt and pepper to taste
Cut out the middle of the eggplant (if you so desire, add turkey to mixture). Fill (stuff) the egg plant with turkey/ vegetable mixture and place on a baking sheet or other baking pan. Place in a pre-heated oven at 375 degrees. Cook until meat mixture is done. If you desire, you can sprinkle cheese on top just before the dish is done for variation on the recipe.
For people who do not eat meat, follow the same recipe without the turkey. Just stuff the cut out egg plant with vegetables of your choice - including potato, spinach and kale, add a tomato sauce to the mixture and cook in an oven at 350 degrees.
*If you notice, I did not indicate measurements because that depends upon the size of the egg plant and what you want to stuff it with. So the cook has to make that judgement.
Submitted By: Dr. Lucenia W. Dunn
Director, Tuskegee Macon County Community Foundation
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