Grilling Jamaican Jerk Eggplant
Photo: Liz Rueven

Grilling Jamaican Jerk Eggplant

Just as the summer season gets into high gear, long sunny days yield slim asparagus, rosy ruffled salad greens and succulent strawberries along with lots more that we’ve been waiting all year for.

Miss one week at your farmers’ market and you’ll be in for surprises as those sweet three inch baby bok choy clusters vanish and dusty blueberries, shiny dark eggplant and explosively juicy peaches magically appear.

Taking advantage of these shifts is what it means to eat seasonally and locally. Everything you make will always taste better when you do. I don’t go to my farmers’ market with a shopping list anymore unless I have particular items like cheese and yogurt I need to re-stock.

Try just wandering about, allowing yourself to be inspired by what catches your attention. Don’t forget to ask your farmer how she likes to prepare veggies and fruits you see at her stand. Last week I learned about roasting (or grilling) bok choy.

For some reason I had never thought of that!


vegetarian jamaican jerk eggplant
Photo: Liz Rueven

In celebration of the bounty at Westport Farmers’ Market in CT, the market is partnering with Terrain Garden Cafe at Terrain for a vegetarian dinner in their lush outdoor gardens.

Chef Jessica Bengtson gave me a preview of one of the dishes and I am super stoked. The marinade for this grilled eggplant is a bold sweet/savory/herbal coating that jazzes up eggplant in a way I’ve never tasted before.

For those of you in my area, try to nab a ticket for this first ever dinner (and first ever all plant based dinner) in the garden at the magnificent Terrain.

Otherwise, enjoy this great vegan, gluten-free twist on Jamaican Jerk as you wonder what to do with all of those gorgeous deep black/purple eggplants you see in mounds at your market.

For more on the vegetarian dinner at Terrain Garden Cafe on June 29 at 6:00, click here.

jamaican jerk eggplant
Photo: Liz Rueven




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