Every year, the Food for Thought Festival holds a recipe contest. Here is this year's winner, by Sarah Shatz.
Summer Sprout Salad
("Inspired by Troy Community Farm")
6 large cloves garlic, peeled and sliced into 3 pieces
3 Japanese eggplants
3 cipollini onions, diced
6 tomatoes, cubed
1/4 cup olive oil
2 cups lentil sprouts from Troy Community Farm
1/3 heaping cup basil, finely chopped
2 tablespoons cider vinegar
Baguette from Madison Sourdough (optional)
Preheat oven to 450 degrees. Cut six slits into skin of each eggplant, and stuff each slit with two garlic slices. Place eggplant, onions and tomatoes on a baking sheet and toss with olive oil. Bake at 450 degrees for 35 to 45 minutes, or until the eggplant is soft and wilted. Once removed from the oven, slice the eggplant in half, scooping out the flesh with a spoon. Compost the skin. Place eggplant flesh in serving bowl along with tomato and onion mixture. Add the lentil sprout mix, basil, and vinegar to the bowl. Stir until well-mixed. Salt to taste. Serve hot or cold, with baguette for dipping. Serves five.