How to Survive a Weekend Full of Eggplants, Plums, Shishitos, and Figs
The first fresh figs of the season are just hitting farm stands as peaches and nectarines slowly relinquish their space to plums and grapes. That also means eggplant season is in full swing and if you think eggplant parm is the only thing going, you've got a whole lot of cooking to do. Round out the weekend with shishitos (they can be more than just a blistered appetizer). Remember, every once in a while you'll get a spicy one—but a little excitement is just what the weekend is for.
Photo by Ted Cavanaugh, Food Styling by Sue Li1/11Charred Buttered Plums with Cheese
Start the weekend off with a cheese plate that doesn't pull any punches. Big wedges of creamy goat cheese (salty feta, pungent blue, or an oozy bloomy rind cheese would work too) are nestled among halved plums that get charred in butter. Pro tip: Drizzle the leftover butter over toast points before schmearing with the softened fruit and cheese.
Photo by Chelsie Craig, Food Styling by Claire Saffitz4/11Slow-Cooked Eggplant With Lemon and Fennel Seeds
Here, small eggplants are slow-cooked in a low oven until tender and fragrant with lemon and fennel seed. The results are grade A when served with rice and scrambled eggs for breakfast. Or when piled onto flatbread with soft-boiled eggs for lunch.
Photo by Christopher Testani5/11Cold Brew Plum Iced Tea
Look for “seconds” or slightly wrinkled fruit at a farm stand and you might get a discount (ask nicely). Turn that fruit into a syrup to sweeten cold-brewed iced tea and meet the drink you'll wish you'd had all summer.
Photo by Gentl & Hyers8/11Thyme Out
For a drink that goes with anything, turn to this vodka-thyme-lemon concoction (a true pairs-with-anything triumvirate). The lemon halves are grilled, giving the drink a smoky edge and a touch of balancing bitterness.
Photo by Alex Lau9/11Shishito Pepper–Pistachio Dip
Tofu gives this pepper and pistachio dip body and some protein. Serve it with whatever crunchy veg you've got: cucumbers are great right now. It's also great with slightly crisp melon, such as underripe honeydew. Use leftovers as sandwich spread or thin out with citrus and oil to turn it into a salad dressing.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton10/11Stuffed Eggplants and Zucchini in a Rich Tomato Sauce (Baatingan w Kusaa Bil Banadoura)
For a late-summer dinner with some ceremony, stuff cored eggplants with spiced ground lamb and steam them whole in an oniony tomato sauce. Top with crispy garlic, herbs, and yogurt, and rest easy knowing you've made the most of the weekend's best produce.
