Recipes 9/23-9/30

Check out what's cooking at Imperfect!  Every week we bring you yummy recipe ideas that use the produce in our box.  

Show us how you're #CookingUgly! Share a recipe using your ugly produce and a pic of the final product on Twitter, and be sure to shout out to us at @ImperfectFruit! 



Simple Baba Ganoush (Vegan, Gluten Free)
(Courtesy of minimalistbaker.com)

 

 

INGREDIENTS

1 medium or 3/4 of a large (Imperfect) eggplant
1 large clove garlic, grated or finely minced
1 lemon, juiced
2 Tbsp Tahini (sesame seed paste/butter)
sea salt
Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
olive oil (for roasting)
 

DIRECTIONS

  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 1/4 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 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. 
  6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
 
Roopam's Tip: I have tried MANY times to get Baba Ganoush right and it can be hard without a gas stove or grill to get that unique charred flavor that is so unique. Something that helps round out the flavor: a few drops of liquid smoke. Try it and let us know if it works for you!
 
 

Freezing Fruit (Pears/Apples) for Smoothes/Future Use

 

INGREDIENTS

(Imperfect) Apples
(Imperfect) Pears
 

DIRECTIONS

It's no secret it's HOT outside. And if you are like me, the LAST thing you want to do is putter around in the kitchen.  Smoothie something and call it done
 
Frozen fruit is wonderful not only for smoothies but also to save the summer goodness (and the last of this season's pears) for year-round use! Doing it yourself is MUCH less expensive than buying pre-packaged bags of frozen fruit in the store and reduces food waste in your own home.
 
The problem: fruit oxidizes and turns brown. Frozen brown fruit = not so good.
Solution? It's all about the prep work. Simply cover the bottom of a large sized bowl with a decent layer of salt and fill the bowl with water. After slicing fruits, transfer directly into the bowl for a soak in the salt water. When ready to bag and store, give the fruit a good wash and rinse, label the bag with the date and enjoy at your leisure! 
 
For you scientific folks: Salt removes the water from the surface of the apple therefore making the apple less likely to absorb air/oxygen, slowing down the oxidation process.