Indian Eggplant Fritters

Indian Eggplant Fritters
Recipe type: Appetizer
Cuisine: Indian

A great appetizer or snack…rich flavors, crispy outside – don’t forget to serve with a Cilantro Mint Sauce for an added fresh layer!
  • 1 eggplant, diced (about 3 c.)
  • ½ sweet onion, minced
  • ½ c. water
  • 1 Tbsp lemon juice
  • 1 tsp chili-garlic sauce
  • 1 Tbsp fresh mint, minced
  • ½ c flour
  • 1½ tsp ground coriander
  • ¾ tsp cumin
  • ½ tsp baking powder
  • ½ tsp salt
  • Driftless Organics Sunflower Oil (for frying)

  1. In a large saucepan, combine eggplant, water and lemon juice.
  2. Bring to a boil, then reduce heat and let simmer for about 10 min (until eggplant is tender).
  3. Drain eggplant, pressing out excess liquid and place in small bowl. Mash it up.
  4. Add minced onion, chili-garlic sauce and mint. Mix.
  5. In a separate bowl, mix flour and spices.
  6. Combine flour and eggplant mixtures.
  7. In a large skillet, heat a thin layer of oil over medium-high heat.
  8. Add mixture, about 1 Tbsp at a time.
  9. Don’t overcrowd the pan. You can flatten the fritter when you turn it, turning as needed, until brown all over (about 2-3 minutes).
  10. Best served with Cilantro Mint Sauce.


Roasted Eggplant, Kale, Quinoa and Feta Salad

Roasted Eggplant, Kale, Quinoa and Feta Salad

Quick, healthy meal for a busy day
  • 1-2 eggplants, cut into 1” cubes
  • 2 Tbsp Driftless Sunflower Oil
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 bag kale mix, coarsely chopped
  • 1½ c. Cooked quinoa
  • ¼ c. feta cheese

  1. Preheat oven to 420 F.
  2. Toss eggplant, oil and salt and pepper
  3. together, spread onto a baking sheet.
  4. Roast for 20-25 min, flipping halfway.
  5. While eggplant is in the oven, take a skillet and heat 1 Tbsp of oil.
  6. Add kale and 1 minced garlic clove and cook for a few minutes, until wilted.
  7. Once eggplant is done, immediately remove it from baking sheet and into same skillet as kale (off heat).
  8. Add quinoa and 2nd minced clove of garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa.
  9. Add feta and any more salt, if needed.


Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Recipe type: Entree
Cuisine: Asian

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.


Eggplant Zucchini Sungold Tomato Bake

This Eggplant Zucchini Sungold Tomato Bake screams summertime! If you like a little spice, try adding some red pepper flakes to this dish.

Eggplant Zucchini Sungold Tomato Bake

  • 3 medium zucchini/yellow summer squash
  • Your eggplant
  • ½ pint sungold tomatoes
  • 2-3 medium walla walla onions, finely chopped
  • ½ bunch of parsley, chopped
  • 4 cloves Italian Red garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅔ cup freshly grated Parmesan cheese

  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3½-quart casserole dish with nonstick spray.
  2. Quarter the zucchini then cut into ½-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly ½ to ¾ inches in size). Next, slice the eggplant into ¼-inch rounds, then stack the rounds and cut into roughly ¾-inch pieces. Add to the bowl with the zucchini. Halve the sungold tomatoes and add them to the bowl. Add chopped onions to the mix.
  3. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, ⅓ cup of the Parmesan cheese, and half of the parsley. Toss gently to combine.
  4. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese and parsley (and chopped basil if you have some on hand). Serve warm.


Eggplant Caviar

Our Eggplant Caviar Recipe is a fun way to turn eggplant into a delicious appetizer and spread. Check it out:

Eggplant Caviar

  • 1.5lb Eggplant, any variety (peel the Italian but not the minis). Cut the Italian into chunks that are roughly the same size as those minis. For the minis, cut off the stem end.
  • ½ white onion, finely chopped (about 1⁄4 cup)
  • 1 clove garlic, finely chopped
  • ½ of your bunch of curly parsley
  • 2 tablespoon olive oil
  • 1teaspoon red wine vinegar
  • 1tablespoon mayonnaise (optional)
  • kosher salt and black pepper
  • Vegetables like carrots and banana peppers for serving
  • + a dark bread like pumpernickel

  1. Heat oven to 400° F.
  2. Place the eggplant baking sheet and drizzle with oil. Then, roast until very tender, 30- 40 minutes (check and stir around after 15 min).
  3. When the eggplant is cool enough to handle, finely chop and transfer to a large bowl.
  4. Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), 1 teaspoon salt, and ¼ teaspoon pepper and mix to combine.
  5. Sprinkle with additional parsley and serve with the bread and vegetables.


Spicy Eggplant Zucchini and Green Bean Curry

These vegetables compliment each other perfectly in our Spicy Eggplant Zucchini and Green Bean Curry Recipe. Want more or less spice? Simply add more or less jalapeno!

Spicy Eggplant Zucchini and Green Bean Curry

  • 5 tablespoons vegetable oil, divided
  • 4 garlic cloves, chopped
  • 1 tablespoon chopped peeled fresh ginger
  • 1 lb eggplant, peeled, cut into 2 x ½ x ½-inch sticks
  • 8 ounces green beans, trimmed, cut into 2-inch pieces
  • 1 medium zucchini or summer squash
  • 1 tablespoon grated lime peel
  • 1 teaspoon Thai green curry paste
  • 1 cup canned coconut milk
  • ½ white onion, chopped
  • ½ jalapeno, minced

  1. Heat 4 tbsp oil in large skillet. Add garlic, ginger, eggplant, zucchini & green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer.
  2. Transfer vegetables to bowl.
  3. Add 1 tbsp oil, lime peel, and curry paste to same skillet; stir 15 seconds.
  4. Add coconut milk; bring to boil, whisking until smooth.
  5. Return vegetables to skillet; add onion and toss until sauce thickens enough to coat vegetables.
  6. Serve over rice.


Lemongrass Curry Over Eggplant and Cauliflower

This Lemongrass Curry Over Eggplant and Cauliflower recipe is a great way to switch up your regular dinner routine. Serve over rice if you like!

Lemongrass Curry Over Eggplant and Cauliflower

  • 1 cauliflower, leaves removed & chopped
  • 1 eggplant, peeled & chopped
  • 1-2 jalapenos, deseeded and chopped
  • 6 garlic cloves, roughly chopped
  • ½ inch fresh ginger, peeled and chopped
  • 3-4 stalks lemongrass, outer leaves removed, chopped
  • into pieces
  • 2 tablespoons ground turmeric
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 tablespoon tamari or soy sauce
  • 1.5 cups coconut milk
  • 1 cup vegetable stock or water

  1. Using a food processor, pulse the chilies, garlic, ginger, sugar and lemongrass into a coarse paste
  2. and set aside.
  3. Heat the oil in frying pan and add the cauliflower with the turmeric and chili powder for around 5 minutes.
  4. Add the eggplant, cook for another five minutes and remove from pan.
  5. Cook the paste for a couple minutes and then return the veggies to the pan.
  6. Add the tamari or soy sauce, coconut milk and stock or water, mix well and bring to a boil. Reduce
  7. the heat and cook gently until the veggies are tender, but not mushy, about 10 minutes. Enjoy!


Eggplant Gyros with Tzatziki Sauce

Tzatziki Sauce is a creamy Greek sauce made with cucumbers, dill and garlic. The eggplant gyros with tzatziki sauce are a super tasty combination!

Eggplant Gyros with Tzatziki Sauce

  • 1 large eggplant, cut into 12 rounds, grilled (see
  • otherside of newsletter for instructions)
  • 2 tablespoons sunflower or olive oil
  • 1 tablespoon Gyro seasoning
  • 1⅓ cups plain fat-free Greek yogurt
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup finely diced unpeeled cucumber
  • 2 large garlic cloves, minced
  • 1 teaspoon finely chopped fresh dill
  • 4 pocketless pitas, lightly grilled if you like
  • 2 Roma tomatoes, thinly sliced
  • 1 small onion, thinly sliced

  1. To make the tzatziki sauce: add the yogurt, lemon juice, oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. Add the cucumber, garlic, and dill and stir to evenly combine. Adjust seasoning to your taste.
  2. Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold.
  3. Serve with remaining tzatziki on the side.


Simple Baba Ganoush

Simple Baba Ganoush
Recipe type: Dip
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 1 medium or ¾ of a large eggplant
  • 1 large clove garlic, grated or finely minced
  • 1 lemon, juiced
  • 2 Tbsp Tahini
  • sea salt
  • Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
  • Driftless Organics Sunflower Oil (or olive oil (for roasting))

  1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  2. Slice your eggplant into ¼ inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.


Organic Stir Fried Eggplant and Cabbage In Spicy Peanut Sauce

This Organic Stir Fried Eggplant and Cabbage in Spicy Peanut Sauce recipe comes together in a snap and tastes great! We like to double the recipe and have leftovers for lunch the next day.


Organic Stir Fried Eggplant and Cabbage in Spicy Peanut Sauce

  • 2 cups eggplant, cut into small cubes
  • 2 sweet banana peppers, chopped up
  • 4 cups coarsely chopped sweetheart cabbage
  • 1 green zucchini or yellow summer squash
  • 1⁄2 cup peanut butter
  • Driftless Organics Sunflower Oil (or other cooking oil)
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon tamari (soy sauce)
  • 1 Tablespoon sugar
  • 1⁄2 t finely minced cayenne pepper
  • 4 cloves of garlic finely minced
  • 1 teaspoon finely minced ginger

  1. Over medium high heat in a large skillet or wok begin stir frying eggplant and zucchini chunks in about a tablespoon of oil and a shake of salt. Allow the eggplant to brown on all sides stir frying about 10 minutes until the chunks are softened.
  2. In a separate bowl mix the vinegar, peanut butter, tamari, sugar, pepper, garlic and ginger into the sauce.
  3. Add the cabbage and peppers to the stir fry and toss cooking for 3-4 more minutes.
  4. Add the sauce to the vegetables and turn down the heat continuing to stir. The sauce should thicken in 2-3 minutes. Serve with rice.


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.