They came from the wonderful St Paul Farmers Market where my new pals Kate from Kate in the Kitchen and Laura from My Sister's Kitchen and I bought so many Minnesota-grown fresh vegetables and apples, I lost track!
Peppers, maybe ... but they're not hollow. Summer squash, hmm ... but the skins are thick and tough. So now my best guess is a glorious eggplant, especially because a white eggplant I cooked a few weeks ago also had a tough skin.
Wild guesses, educated guesses and vegetable identification expertise are welcome. What ARE these things?
The farmer suggested stir-frying them but once discovering the tough skins, I decided to roast them instead. They were good, definitely a roasted eggplant texture. The skins remained a tad tough but they kept their color so I'd hesitate to peel.
RECIPE for ROASTED MYSTERY VEGETABLE
Time to table: 1 1/4 hours
1 pound mystery vegetables, trimmed and diced (or eggplant)
1 jalapeno, minced
2 tablespoons fresh garlic
1 tablespoon olive oil
Salt & pepper to taste
Balsamic vinegar to taste
Set oven to 400F. Toss all ingredients except vinegar until vegetables are coated with fat. (With such a small amount of fat, I find it important to do the tossing in a bowl instead right on the baking sheet.) Roast for about 60 minutes, turning every 15 minutes and tossing in balsamic vinegar after 30 or 45 minutes.
famous asparagus-to-zucchini Alphabet of Vegetables.
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