From Our Farm

Eggplant, Japanese

Elderberries 

Onions, Sweet Red Cured

Peppers, Cubanelle

From Our Partner Growers

Beets, Red, Loose No Tops – COG (quart)

Cabbage, Green WAT (each)

Parsley Curly TWF (bnc)

Plums, Red – WAT

Try out these great recipes we found around the web that feature items from your share:

Japanese Pan Fried Eggplant

https://meatsbeetsandbubbles.com/pan-fried-japanese-eggplant/

Ingredients

• 3 Japanese eggplant or whatever eggplant you have available (1-1/14 lb)
• 1 tbsp Coarse salt
• 3 tbsp Olive oil or canola
• 2 tsp Sesame oil
• 1 small Onion-thinly sliced
• 1 tbsp Ginger -peeled and grated
• 2 cloves garlic-minced
• pinch Red pepper flake
• 1 tsp Black vinegar or Rice vinegar
• 2 tbsp Soy sauce
• 1 tsp Fish sauce
• Chopped Fresh Cilantro-garnish

Instructions

1. Trim both ends of the eggplant then cut into cubes. Add layer of eggplant then salt and continue the same process until all eggplant has been salted. Let stand for 15-30 minutes.
2. Rinse the eggplant under cold water, then put on a kitchen towel and pat dry.
3. Add 1 tsp oil and the sesame oil to the skillet. Cook the onion until softened and browned about 3 minutes or longer. I don’t like crunchy onion. Then add the ginger, garlic and red pepper flake. Cook for 1 more minute. Then set the onion mixture aside.
4. Heat a non stick or I used a cast iron skillet over medium heat with enough oil to coat the bottom ( I used a little sesame oil for flavor). Add eggplant in a single layer and put the lid on for 2 minutes then flip to brown the other side. Cook this in batches to not overcrowd the pan.
5. Add the onion mixture back into the pan.
6. Add the soy sauce, vinegar, and fish sauce. Gently todd the eggplant in the sauce and then turn off the heat.
7. Transfer eggplant to serving plate and garnish with cilantro.
   **Feel free to sub shallots or another type of onion.  You can use basil if you don’t have cilantro.