Recipes | Farm & Larder

Ingredients

• 2 medium eggplants
• Olive oil, for basting
• ¾ cup extra virgin olive oil
• Juice and zest from 1 lemon
• 2 tablespoons balsamic vinegar
• 1-2 teaspoons sugar
• 4 tablespoons very coarsely chopped mint
• Sea salt and fresh ground pepper
• 1 eggplant
• 1½ cups olive oil
• 5 tablespoons fresh lemon juice
• 2 tablespoons chopped shallots
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh Italian parsley
• 2 garlic cloves, minced
• ½ cup chicken stock or broth
• 4-6 Jimmy Nardello red peppers
• 1 Italian eggplant
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, chopped
• 1 teaspoon sugar
• ½ teaspoon sea salt
• 1 tablespoon freshly-squeezed lemon juice
• 1 small bunch fresh cilantro, chopped
• 2 tablespoons freshly chopped dill