FOODPHYTE: Offerings Deserve Experimentation

NORTHWEST ARKANSAS — I love farmers markets. I love the idea of colorful rows of fruits, vegetables and flowers on stands near the back of someone’s trusty pickup truck; large umbrellas or canopies shading the spread from the bright sun; the thought of people milling around, talking, laughing, and someone merrily playing guitar on the corner.

But I’ve found that it’s very easy for me to get somewhat overwhelmed at one.

So many booths! So many options! A type of long bean I’ve never seen before over here. Some leafy greens I’ve never heard of over there. Is that a squash, or an ornamental gourd? And which of the friendly, smiling vendors to buy from?

How do I know who’s selling that perfect variety for me? It’s almost too much.

So I usually just default to something safe and familiar, like tomatoes, maybe some sweet corn, hitting up the nearest farmer.

But that’s just a shame, I realized. The bounty is too varied and wonderful for me to continue to allow myself to stick to the basics (however good they may be). So, I decided last week I would leave with something I’ve never cooked before.

Fixed on my mission, I tootled down to the Fayetteville Farmers’ Market on Saturday, getting to the square about 7:30 a.m., half an hour after it opened. (I’m not at all a morning person, but I have big motivators: 1. it’s not as hot outside early in the day, 2. it’s a breeze finding close parking and, the big 3. I’m TOTALLY beating the crowd - a nearcompulsion for me when it comes to weekend shopping. Healthy? Perhaps not. Victorious? Absolutely.)

It was a gorgeous morning, and I was determined to soak it in instead of rush through it. I made a complete circuit of the stands, willing myself to slowly peer at everything being off ered (without feeling hurried or like I’d hurt the farmer’s feelings if I didn’t pick his produce).

Paper bags of peaches. Pints of pearlescent red, orange and yellow grape and cherry tomatoes. Squash. Garlic. Jars of honey. Bouquets of herbs.

I settled on a small basket of Japanese eggplants - slender, waxy and a deep purple. Proud of my pretty purchase and sense of adventure, I made my way back home.

It was there, looking for Japanese eggplant recipes online, that I realized with chagrin that I have indeed cooked with eggplant before. Darn my pitiful memory! I had made ratatouille, one of the recipes that came up with this search. But notwith JAPANESE eggplant, I rationalized. I was still being a culinary adventurer! Right?

Well, regardless, I was committed.

And though Japanese eggplant isn’t my new favorite food (nor was its less exotic cousin, I was reminded), the Turkish Stuffed Eggplant was still pretty good. And, what’s more, I had fun playing with my food, hollowing out my little eggplant boats with a grapefruit knife and spooning the bright filling into the shells.

I’m already looking forward to trying something new the next time I go to the farmers’ market. Or, at least, trying something I THINK is new.

Turkish Stuffed Eggplant

Canola oil cooking spray

4 Japanese eggplants, stems removed, cut in half lengthwise

1/2 teaspoon salt, divided

3 garlic cloves, minced

1 medium yellow onions, diced

4 medium ripe tomatoes, seeded and coarsely chopped

1/4-1/2 teaspoon ground allspice

1/2 cup flat-leaf Italian parsley, chopped

2 teaspoons fresh lemon juice

Black pepper

2 ounces feta cheese, crumbled

Preheat the oven to 350 degrees. Spray a large shallow baking dish with canola spray.

Scoop out the flesh from the eggplant halves, cut into chunks and reserve. Sprinkle the inside of the shells lightly with 1/4 teaspoon with salt.

Place upside down on paper towels. Let stand 15 minutes.

Meanwhile, spray a large skillet with cooking spray.

Cook garlic and onion over medium-high heat until browned, about 10 minutes.

Add tomatoes, reserved eggplant flesh and allspice.

Cook over medium heat, stirring frequently, until just tender, about 10 minutes.

Stir in parsley, lemon juice,remaining salt and pepper.

Pat eggplant shells dry with paper towels. Spoon eggplant mixture loosely into shells.

Place filled shells in prepared baking dish. Cover with foil and bake until shells are tender, about 40 minutes

Remove foil; sprinkle tops evenly with feta cheese. Bake for 10 more minutes, then serve.

Makes eight servings.

- WWW.FOOD.COM FOODPHYTE IS A NEW COLUMN FOLLOWING A 20-SOMETHING’S GROWTH IN UNDERSTANDING FOOD AND COOKING. IT WILL RUN OCCASIONALLY IN THE LIFE SECTION.