This week we are featuring another plant-based meal for sustainable sunday. This meal looks impressive, but it’s super simple and extremely healthy! Every ingredient used here is local except for the salt, pepper, olive oil, and ACV. We want to show you that you truly can make meals that are almost 100% local! It doesn’t have to be fancy or time-consuming because the fresh produce will speak for itself!
The farmers market this week was absolutely stunning as usual with so many goodies to choose from! I was able to get redneck caviar, peppers, onions, garlic, tomatoes, blueberries, eggplant, pasture raised eggs and chicken, kale, bibb lettuce, peaches, english cucumbers, potatoes, squash, beets, and probably more that I’m missing.
This is the meal that I created using the redneck caviar, kale, and homemade sauerkraut.
AND THESE are the beautiful ingredients I used to make this weeks meal. YES, I used pears! There is a walking path behind my house that has pears growing…so I wanted to use them to add a little something extra to the babaganoush.
kale kale kale! the most popular veggie around!
Gorgeous Eggplant from the farmers market!
Pears that grow on a path where I walk!
So…here’s how to make this meal!
- 2 medium sized eggplant
- 1 bulb garlic
- 1 pear
- 1-2 tbsp olive oil
- 1/2 tsp salt
- 1/2 cup parsley (or more for topping)
- large dinosaur kale leaves
- cucumber, sprouts, or other desired stuffings
- Roast eggplant, garlic, and pear in the oven at 400 for about 3o minutes – I rubbed a little olive oil on them.
- Once cooled, throw your roasted ingredients into the food processor or high speed blender until smooth.
- This is where you may add a little olive oil for consistency. I added about 1 tbsp
- Next, chop your parsley and stir in!
- Once your babaganoush is prepared, place some near the top of a kale leaf.
- You can either begin to wrap at this point, or you can add in some sprouts, julienne cucumbers, etc.!
- Once the wrap is sufficient, cut off the remainder of the stem. You use dinosaur kale because it is flatter and easier to turn into a wrap. You could also use collars, beet greens, cabbage, etc!
***I topped this with a ‘salad’ to give some extra flavors…and make it beautiful! 🙂 The topping was simply tomatoes, cucumber, salt, pepper, olive oil, raw ACV, and tart blueberries!
This is the babaghanoush that I also enjoyed with cucumbers as a dip!
We hope you are enjoying being able to rely on a sustainable recipe EVERY Sunday! We wanted to give you some insight into how we utilize our farmers market haul and how to create simple and sustainable meals. Please follow us on Facebook and Instagram for updates, tidbits, and fun facts about us! And, don’t forget to hashtag #holisticrendezvous when you make one of our recipes OR make your own HR meal!