Nibbles: Soups, stews and the underappreciated eggplant

Hearty and heartwarming

Soup for the Soul, a free luncheon featuring hearty soup, will be held from 11:30 a.m. to 1 p.m. on Fridays from Jan. 10 through March 27 at the United Baptist Church of Ellsworth, located at the corner of Hancock and Pine streets in Ellsworth.

Luncheon-goers can enter via the church’s door facing its lower parking lot on Spruce Street across from Charlie’s Pizza.

For more info, call 667-8051 and visit

Winter winners

In the Downeast region, local residents have taken pride in their lobster stew and fish chowder for generations. Learn how to make these classic dishes and get related tips from instructor Sharon Hill from 9 a.m. to noon on Saturday, Feb. 1, at the Sullivan Learning Center on Route 1 in East Sullivan.

Offered through RSU 24 Adult Education, “In a Stew?” costs $45 per person and is a one-day-only class.

To sign up, call 422-4794 or visit

Purple beauties

Eggplant is an underused and underappreciated vegetable. One of the best ways to enjoy it is sliced and roasted or grilled, as Blue Hill Food Co-op staffer Kipp Hopkins discovered. Here’s her recipe.

Slice two eggplants lengthwise. Brush them with olive oil and sprinkle with salt and pepper. Grill slices for five minutes, then flip and grill for three more minutes.

Whisk together 3 tablespoons of Dijon mustard, 2 tablespoons white wine vinegar, half a cup of olive oil 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh parsley, salt and pepper to taste. Drizzle sauce on eggplant slices and serve them with spring greens.

Leave a Reply

Your email address will not be published. Required fields are marked *