Eggplant Goodness

We found tomatoes in our CSA box for the first time this season. Normally we have more tomatoes than we know what to do with, but with the blight and blossom end rot that we've been dealing with, our own plants have been very slow to produce. So, some healthy heirloom 'maters have been welcome! Our haul included: tomatoes, cherry tomatoes, red and purple potatoes, green pepper, swiss chard, 3 varieties of eggplant, white, yellow, and red onion, and basil.

We're still playing catch-up from last week so some of the produce is from the last box.


Last week's broccoli and onion went in a broccoli and tofu stir fry with a spicy peanut sauce, served over rice. I thought it was good, but Steve was not a fan at all. He said there was something about the sauce that didn't taste quite right to him; I think we narrowed it down to the molasses.



Last week's yukon gold potatoes were boiled and cooled to go in this dill pickle potato salad, topped with tomatoes from our garden and served with spicy Italian sausage. Yum.



This week's green pepper was mixed into a lemon grass chicken salad sandwich, served with a side of white bean salad that used this week's cherry tomatoes and red onion. I absolutely loved this dish. The salad was simple and allowed the sweet freshness of the tomatoes to really shine.

(Recipe in Fresh)


And finally, this week's eggplant was thrown into our standby fried rice recipe. We love fried rice at our house. Much like a good stir fry, it's a good way to use up whatever veggies we have on hand, it's quick and easy, and always very tasty.


Fried Rice with Eggplant

2 TBS. canola oil
3-4 small eggplants, skin removed and cut in large dice
1 large carrot, shredded
2 green onions, minced
2 cloves garlic, minced
1 TBS. fresh minced ginger
1 C. frozen peas
2 C. cooked brown rice
About 1/3 C. soy sauce
1 tsp. hot pepper paste
2 eggs
splash of sesame oil

1. In a large skillet with high sides heat the canola oil. When it ripples, add the eggplants and allow to cook for about 5 minutes, stirring often.
2. Add the shredded carrot and stir fry for another 2-3 minutes.
3. Add the green onion, garlic, and ginger and stir fry until fragrant, about 1-2 minutes.
4. Add the frozen peas and stir fry until warmed through, about 2 minutes.
5. Add the cooked rice and stir to mix.
6. Add the hot pepper paste and soy sauce to taste.
7. Push everything to the sides of the pan to create a well in the center. Crack both eggs into the center of the pan. Stir constantly. When the egg is just shy of being cooked, stir into the rice until well mixed. The goal is to have the egg coat the rice; what you don't want is scrambled eggs.
8. Drizzle a bit of sesame oil over it all and mix to coat.
9. Enjoy!

7 comments:

  1. Yummy! I always look forward to Thursdays with you :) My hubby asked if you had posted new recipes yet so we can update our menu for the next two weeks!

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  2. your farm share is getting more colorful :-)

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  3. YUM! I am pinning the fried rice so I don't lose it. I don't have a stand by rice recipe that I really love! Thank you!

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  4. I would love the fried rice recipe! I am not too keen on eggplant but I would give it a whirl again, just to see.

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  5. Yah! Fried rice is what I prepared for dinner tonight using zucchini. I love cooking a huge pan full and then having left overs. A bonus? No oven heat! xx

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  6. I am thinking I have to make this at one point this week

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