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Use your Dining Dollars by Friday, May 7 before they expire. Dining halls will be open on Saturday, May 8 from 9 a.m. to 2 p.m. during move-out. New hours of operation for summer are coming soon.

Eggplant highlights Farmers Market Harvest Lunch at Hatfields on April 19

WVU Dining Services is highlighting spring’s bounty with Farmers Market Harvest Lunches at Hatfields.

Farmers Market meals not only provide an additional variety of dishes for our vegan and vegetarian diners, but also promote sustainability, as the ingredients are sourced from local producers.

For lunch on April 19, select featured dishes at the dining hall will be made with specialty, locally sourced ingredients. This Monday’s featured produce is eggplant from Avondale, Pa., and dishes include Eggplant Parmesan, Grilled Eggplant, Stuffed Eggplant, and more.

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April 19 Harvest Farmers Market Menu

Featured Dishes

Grilled Chicken Puttanesca

Grilled chicken topped with tomatoes, olives, capers and garlic served with caramelized eggplant

Ratatouille

Oven-roasted tomatoes, onions and eggplant topped with fresh basil

Eggplant Parmesan

Breaded eggplant topped with a roasted tomato sauce and parmesan cheese

Grilled Eggplant

Grilled chunks of fresh eggplant tossed with roasted garlic cloves and topped with basil pesto

Stuffed Eggplant

Eggplant boats stuffed with sautéed wild mushrooms and zucchini pieces then baked until piping hot