|Japanese Eggplant, Yellow Bean, and Caramelized Onion Tapenade|
|Right Food for the Season - Late Summer|
|Written by Jon Ross-Wiley|
Having misread our own farmers' market listing, I felt dejected arriving at the Bank of America parking lot to find tents waiting to be erected and trucks full of all kinds of treats I couldn't get my hands on. Enter, City Feed and Supply! Maybe 400 feet away from the farmers' market stands a terrific market that is a staple of the Jamaica Plain Community. City Feed always has fresh, local foods available, so when you miss out on a farmers' market like I did, or you can't get to the farm itself, you will not be disappointed in the array of offerings in the bushels, on the shelves, and in the fridge.
I opted to pick up some great-looking Japanese eggplant from Applefield Farm and yellow beans from Enterprise Farm, not knowing exactly what the next step would be. When I got home, it became clear. If you have fresh vegetables in-hand, have access to onions, garlic, olive oil, and salt and pepper, and you know your way around a kitchen somewhat, you really can't go wrong.I promptly grabbed my grill pan and let a drizzle of olive oil get working over a medium heat. In the meantime, I sliced the eggplant so that I could lay the slices flat in the pan and sprinkled a bit of salt and pepper on them. Once the eggplant was in the grill pan (I threw the onions in there as well to caramelize), I steamed the yellow beans just so they weren't completely raw. Out came the food processor, and in went the grilled eggplant, yellow beans, caramelized onions, minced garlic, salt and pepper and olive oil (note: all proportions were essentially to taste, I didn't measure any of the above ingredients). A few pulses and what you see above was created. This one was a winner...great on a nice, salty cracker.