Recipe influence from the Baker's Creek Seed Catalog 2013
2 cups eggplant (Ping Tung but traditional eggplant works as well)
1 cup apple sauce (mine is unsweetened, homemade)
2 tsp. vanilla (optional - I like less vanilla)
1 1/2 cups of sugar
2 Tbsp molasses
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 cups flour
Preheat oven to 350 degrees. Wash, peel, cut the eggplant into cubes and cook in boiling water. Puree eggplant (I used an immersion blender). The cake above used four average sized Applegreen Eggplants. Pour puree in colander and press out excess liquid. Mix dry ingredients together in one bowl and mix wet ingredients together in another bowl. Add wet to dry. Pour into a well greased 9 x 5" bread loaf pan and bake in a preheated oven until knife comes out without batter. 1 hour - 1 1/2 hours.
Baked Shrimp with Purple Tomatillos:
2 Tbsp Coconut oil
1/2 organic onion
1 pinch of red pepper flakes
3 cloves of garlic (or more)
4 oz. clam juice (other options water, broth, tequila)
6-8 Large shrimp (cooked)
1/8 cup shredded "farmers" cheese (salty cheeses are a good option)
1 pint of tomatillos (quartered)
Salt, cilantro, black pepper, lime juice - To taste
Preheat oven to 425. Heat oil in oven safe pan (I used a cast iron skillet). Saute onions, garlic, and red pepper flakes until golden. Add quartered tomatillos until cooked through sprinkling with well with salt. About 10 minutes. Add shrimp to skillet and saute (I like my frozen shrimp to firm up a little bit). Add clam juice and shred cheese on top. Cook in preheated oven for 10 minutes. Add fresh or dried cilantro to taste, along with black pepper and lime juice. Serve immediately.
Hope to see you at the market today for your heirloom eggplants and purple tomatillos. Thanks for your support!