Broiling the eggplant prevents it from becoming soaked with oil, and, you can do more in one batch!
2 globe eggplants or 4 Japanese eggplants
2 garlic cloves, finely minced
1 chile pepper, finely minced (or 1 tsp crushed red pepper flakes)
1⁄2 inch fresh ginger, grated
1 green onion, chopped
1 TBSP soy sauce
1 TBSP balsamic vinegar
1⁄2 tsp brown sugar
Heat oven to broil, and line a sheet pan with foil. Cut eggplants into 1” pieces and toss with olive oil and salt and pepper. Broil on top rack for 5 minutes, stir, and broil for another 3-5 minutes, or until eggplant meat is golden browned and soft.
In a pan, heat 1 TBSP oil over high. Add garlic, chile peppers, ginger, and green onion. Stir until fragrant, about 1 minute. Add eggplant to pan, and stir fry for another minute, then add soy sauce, vinegar, and sugar, and stir to combine. Cook for another minute, and serve with rice and chopped cilantro or thai basil.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.