Tag: mississippi Purple hull peas

  • CSA 2023 Fall Week 7

    Green/Yellow Snap Beans

    Romaine Lettuce

    Mississippi Purple Hull Peas

    Sweet Habanero Peppers

    Watermelon Radishes (COG)

    Acorn Squash (NSOF)

    Baby Squash, Mixed

    Murasaki Sweet Potatoes

    Turmeric

    It’s a busy week on the farm! On Saturday, we processed around fifty old laying hens. A few members of our team came out to help, and it was an eye-opening, learning experience for the first timers. We have team members who are experienced with the butchering process, and they were the day’s teachers. Here at Frog Song, chickens play a vital role in our soil health and diet. We feed them organic chicken feed and loads of veggie scraps each day, and in turn their manure fertilizes the soil. They peck away at pests and aerate the ground as they range and scratch. They lay eggs with rich yellow yolks for us to collect each morning. As chickens age into their golden years, starting around three to four years of age, their egg production drops off drastically. As our hens age towards the end of their life cycle, we then harvest them for stew meat. We are so grateful for our chickens and all that they contribute to the farm.

    This weekend marks the second annual Giving Garden charitable dinner at the farm. Under the moon and pole barn lights, a communal dinner will be prepared by the head chef of Afternoon restaurant and served by dedicated volunteers of the garden. We have donated our site, materials, and fresh ingredients in support of their mission to expand access to healthy, fresh food in Gainesville. Guests will get a chance to tour the farm and enjoy the grounds before their meal. A great time was had by all last year, and we are looking forward to welcoming back the Giving Garden crew! Tickets are sold out for Saturday’s dinner. Learn more about their mission and donate here: https://www.gainesvillegivinggarden.org/about

    And there’s more! On Sunday, we’re welcoming Elise Pickett from The Urban Harvest and gardeners from across the state. We’ll be giving a farm tour and discussing our regenerative practices here on the farm. Guests are welcome to bring picnic lunches. Come chat farming and gardening with us! Book your spot here: https://theurbanharvest.com/products/tuh-community-meet-up-farm-tour?date=2023-11-19&select=1700406000

    Thanksgiving is just around the corner and it’s time to start thinking about what to prepare! This week’s recipes are Fall inspired side dishes for inspiration.

    Roasted Acorn Squash Salad

    Ingredients:

    • 1 large acorn squash
    • 1 ½ tbsp olive oil
    • ¾ tsp salt
    • black pepper
    • 6 cups of arugula, kale, or lettuce mix of your choice
    • ⅓ cup pomegranate seeds

    Pepita Brittle:

    • ¾ cup raw, unsalted pepitas (pumpkin seeds)
    • 2 tbsp maple syrup
    • 1 tsp olive oil
    • ½ tbsp minced fresh thyme
    • ¼ tsp salt & pepper

    Tahini Dressing:

    • ⅓ cup tahini
    • 2 tbsp freshly squeezed orange juice
    • 2 tbsp water
    • 2 tsp maple syrup
    • ½ tsp cinnamon
    • ½ tsp sea salt

    Instructions:

    1. Preheat oven to 275˚F.
    2. To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.
    3. Remove from oven and let cool completely before breaking apart.
    4. Increase oven heat to 375˚F.
    5. Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1″ pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.
    6. While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.
    7. Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.

    Recipe from: https://www.crowdedkitchen.com/roasted-acorn-squash-salad

    Roasted Cauliflower with Turmeric and Cumin

    Ingredients

    • 1 cup safflower or sunflower oil
    • 1 tablespoon ground cumin
    • 2 teaspoons turmeric
    • 2 teaspoons crushed red pepper
    • 1/2 teaspoon sea salt, plus more for seasoning
    • 4 heads cauliflower, halved, cored, and cut into 1-inch florets
    • 1/4 cup pine nuts
    • 2 tablespoons chopped cilantro
    • 1 tablespoon chopped mint

    Directions

    1. Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt.
    2. On two large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
    3. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
    4. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.

    Make Ahead

    The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.

    Recipe: https://www.foodandwine.com/recipes/roasted-cauliflower-turmeric-and-cumin

    Roasted Murasaki Sweet Potatoes with Miso Maple Tahini

    Roasted Japanese Sweet Potatoes With Miso Maple TahJapanese Sweet Potatoes With Miso Mae Tahin

    Ingredients

    • 2medium-large Murasaki sweet potatoes (washed + dried)
    • 2Tbsp olive oil
    • Salt + pepper, to taste
    • Optional garnish: fresh parsley or green onion/scallions, chopped

    Miso Tahini Dressing:

    • 1/4cup tahini
    • 5Tbsp miso paste
    • 1Tbsp maple syrup
    • 1/4tsp garlic powder
    • 2tsp lemon juice
    • 2-3Tbsp hot water

    Instructions

    1. Start by preheating your oven to 400F. Line a largebaking sheet with parchment paper.
    2. With the skin on, cut sweet potatoes into 1-inch pieces.
    3. Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
    4. Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork tender.
    5. While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.
    6. Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!

    Recipe: https://www.walderwellness.com/roasted-japanese-sweet-potatoes/

  • CSA 2023 Fall Week 3

    Your week 3 share includes:

    Nonconformer Cucumbers

    Galangal

    Asian Pears (WAT)

    Mississippi Peas

    Ripe Jalapeno Peppers

    Daikon Radishes (COG)

    Roselle

    Spring Mix

    Yam Fingerling Sweet Potatoes

    The Mississippi peas in this week’s share technically aren’t actually peas, they’re beans with roots that stretch back to Africa. Brought to the colonies by enslaved Africans, they were food for livestock and slaves before becoming a dietary staple for everyone. Families and neighbors often saved the seeds and passed them down through the generations. Other varieties include Crowder, Blackeyed, Southern, Field, or a host of other names that end with “pea.” Southern peas are adaptable and thrive in our climate with its intense sun and dry periods. They enrich the soil with nutrients as they grow, and they enrich our bodies with protein, fiber, and vitamins A and C.

    In Southern and soul food recipes, peas and okra go hand in hand, a nod back to those African roots.  The purple Mississippi variety you’ll taste this week is creamier and milder than the more well-known black-eyed version. We share a basic recipe with okra below that lends itself to experimentation. Try pairing them with other types of salted pork, onions, garlic, and herbs to find the taste/texture combo for you taste buds!

    Mississippi Peas with Okra

    Ingredients:

    • 1 ½ pounds fresh Mississippi peas
    • water to cover
    • 8 ounces fresh okra
    • 4 ounces FSO bacon, cut into 1/2 inch pieces
    • 1 tablespoon white sugar
    • 1/8 teaspoon baking soda
    • salt and pepper to taste

    Instructions:

    • Place peas into a large pot; pour in enough cold water to cover. Bring to a boil over high heat.
    • Add okra and boil for 2 minutes, stirring twice.
    • Reduce heat to medium-low; add bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1.5-2 hours.

     Spicy Roasted Daikon Radish French Fries

    • 3½ tablespoons grapeseed oil
    • 1½ teaspoons chili paste
    • 1 teaspoon Tamari or soy sauce
    • ½ teaspoon galangal, freshly grated
    • ½ teaspoon granulated sugar
    • ½ teaspoon Kosher salt (use half the amount if you’re using table salt)
    • 5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced

    Instructions:

    • Preheat the oven to 475°F, and adjust a rack to the center.
    • Make the seasoning. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, galangal, sugar and salt.
    • Prep Daikon. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
    • Drizzle this over the Daikon slices and then use your hands to toss them until they’re all evenly coated and in a single layer.
    • Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
    • Drain, cool and serve. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.

    Roselle Walnut Bread 

  • CSA Summer 2022- Week 8

    This week, your colorful bounty will include the following-

    From Frog Song

    • Tulsi “Holy Basil”- Frog Song
    • Mississippi Peas-Frog Song
    • Malabar Spinach-Frog Song

    From our Partner Producers

    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Organics
    • Red Butter Lettuce-Organic Aqua Fresh
    • Cherry Tomatoes- Watsonia Organics
    • Seedless Watermelon- New Sprout Organic Farm

    This week’s CSA includes the power house Tulsi, aka the “queen of the herbs”. Across India, Tulsi has been revered for thousands of years as a sacred herb, and for good reason. As an adaptogen, Tulsi is know to simultaneously increase stamina and energy while helping with mood and relaxation. According to a conclusion of an article looking at various studies on National Institute of Health website : “The finding that the reviewed studies reported favorable clinical effects across these domains suggests that Tulsi may indeed be an effective adaptogen that has a role in helping to address the psychological, physiological, immunological, and metabolic stresses of modern living.” Wow, what an herb indeed! Enjoy a few of these recipes, that include Tulsi, to jump start your day.

    Tulsi Chai- adapted from Simple Indian Recipes

    Ingredients
    • 1 cup Milk
    • 1 1/2 cup Water
    • 1 tea bag-black or green or 2 tsp tea leaves
    • 10 Tulsi leaves
    • 1/2 inch piece of Ginger or Turmeric (or 1/4 of both)
    • 1/2 tsp sugar
    Directions
    • Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
    • Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
    • Add milk and sugar, allow to boil and then reduce to a simmer.
    • When tea is to desired color, remove from heat.
    • Strain liquid and Enjoy!

    Tulsi Watermelon Sorbet

    Ingredients
    • Approx. 3 cups of diced watermelon
    • 5-10 Tulsi leaves and stems
    • 1 cup of water
    • 1/2 cup of sugar
    • 1/4 cup of lemon juice
    • dash of salt
    • 1 tsp or pectin or gelatin OR 1tbsp of a hard liquor to help with freezing
    Directions
    • Bring water, sugar, to a low boil, stirring until sugar is dissolved. Smash Tulsi with your hands and add to the mixture. (If using pectin, add toward the end of the boil.) Remove from heat (if using gelatin, stir in at this point). Simmer on low for 5-10 min. Allow t cool completely and let the Tulsi infuse with the simple syrup. Add lemon juice once the mixture is cool.
    • Blend watermelon in a blender. Add the Tulsi syrup and dash of salt and continue to blend until smooth. If using a liquor such as vodka, do so at this stage.
    • WITH ICE CREAM MAKER- Add blended mixture to the maker and churn until desired consistency. Scoop out into a freezer safe container and store until ready to serve.
    • WITHOUT ICE CREAM MAKER- Pour mixture into a freezer safe container and freeze. Every 30 minutes, take out of freezer and blend again. Do this twice. Store in freezer until ready to serve.
    • Scoop into a dish and enjoy as a snack, light dessert, or as an excellent palate cleanser between meals!

    Carrot, Apple, and Corn Slaw- Sunset

    Ingredients
    • 2 cups of corn, cut off cob
    •  1/2 cup oil
    • 1/4 cup apple cider vinegar
    •  1/2 teaspoon ground cumin
    •  3/4 teaspoon kosher salt
    •  1/2 teaspoon pepper
    • 1 English cucumber, coarsely shredded
    •  3 large Granny Smith apples, peeled, cored, and coarsely shredded
    •  4 large carrots, coarsely shredded
    •  1/3 cup coarsely chopped parsley

    Directions

    • Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes).
    • Whisk together oil, vinegar, cumin, salt, and pepper in a large bowl. Squeeze excess liquid from cucumber, apples, and carrots with your hands and discard. Add vegetables, apples, and parsley to the bowl with dressing. Toss until well combined. Serve at room temperature or chilled.

    This meal would be a wonderful addition to BBQ ground pork! Our Pork and Cane Syrup can be ordered here.

    BBQ Ground Pork

    Ingredients
    • 1lb Ground Pork
    • 1 cup chopped onion
    • 1/2 cup of bell pepper
    • 1-2 cloves of garlic, minced
    • 1/4 cup of water
    • 1 cup of Ketchup
    • 1 1/2 tbsp Worchester Sauce
    • 2 tbsp of cane syrup
    • dash of cayenne pepper, to desired heat
    • fresh cracked pepper
    • small dash of nutmeg
    • salt to taste
    Directions
    • In a skillet, cook the ground pork, breaking it up, until cooked through. Remove from heat to a plate, reserving about a tablespoon of fat in the pan.
    • Add onion and pepper, and cook in fat until brown. Add garlic and cook for another 2 minutes.
    • Whisk together water, ketchup, Worchester, cane syrup, cayenne, and nutmeg in a dish.
    • Add pork back to pans with onions and peppers. Mix in “bbq” sauce and simmer for 10 minutes, stirring occasionally. Add water as needed. Salt and pepper to taste.
    • Serve on-top of buns, with carrot and corn slaw. Enjoy!

    How to cook Purple Hull Peas – adapted from Smarty Pants Kitchen

    Shell and rinse – the hulls are not edible.

    Add them to a large stockpot. Recommended but optional: season with your choice of meat (bacon, ham hock, fatback, neckbones, ham, etc). Did you know we offer pastured pork?

    Stovetop: Fill pot with water or broth and bring to a rolling boil. Foam is normal, you can scoop off or leave as-is. Reduce heat to low and cook 45-60 minutes, keep covered with liquid and add more water if needed. Season with salt, pepper and a little garlic and/or onion powder.
    Crock Pot – 4-6 hours on low
    Instant Pot – 10-15 minutes, natural release

  • CSA Summer 2022-Week 6

    This week in your CSA you will receive the following-

    From Frog Song Organics-

    • Japanese Eggplant or Zucchini (Watsonia Farms)
    • Mississippi Peas

    From Our Partner Farms-

    • Cilantro- Clem’s Organic Garden
    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Farms
    • Curly Kale-New Sprouts Organic Farms
    • Peaches- Watsonia Farms
    • Red Leaf Lettuce Organic Aqua Farms
    • Cherry Tomatoes- Watsonia Farms

    The Mississippi Peas in your basket this week need to be shelled. You can soften the hull by soaking in water, but that isn’t necessary. To shell, simply crack the hull at the end of the pea, and run your thumb down the center, dispensing the peas into a bowl.

    Purple Hull Peas- The Anthony Kitchen

    Ingredients
    • 1 tablespoons unsalted butter
    • 2 thick-cut slices bacon, diced or 1 smoked ham hoc
    • 1/4 yellow onion
    • 1 cloves garlic, minced
    • 1 cup (about 1 pound) purple hull peas
    • 1-2 cups water
    • 1/4 teaspoon Kosher salt
    • 1/4 teaspoon black pepper
    • 1 dried bay leaf

    Directions

    • Add the butter to a large saucepan over medium-high heat. As soon as the butter has melted, add the bacon and the onion. Cook for about 3-5 minutes, just until the onion has softened slightly. Add the garlic and cook 1 minute more.
    • Add the peas and enough water to the pot to cover them by about 1 inch. Then, add the seasoning and bay leaf and stir to combine. If using the ham hock, add it to the pot now.
    • Allow the mixture to come to a boil, then reduce the heat to maintain a gentle simmer. Cover with the lid slightly ajar and simmer frozen peas for 1 hour. Simmer fresh peas for 1 ½ hour. Stir occasionally throughout the cooking duration. Serve and enjoy!

    Cherry tomatoes are the best addition to a salad and a perfect snack, but too often overlooked for a sauce. The tang of the cherry tomato, the acid, and the sweetness from the roasting and caramelization of a cherry tomato sauce is delicious. Use the following recipe to top pasta, or as a bruschetta with bread. It is also a great addition to any number of sandwiches as a spread.

    Roasted Cherry Tomato Sauce She Loves Biscotti

    Ingredients

    • 1 pounds cherry tomatoes about 1 kilo
    • 2-3 cloves garlic fresh, chopped
    • 2 tablespoons oregano fresh, minced
    • 1/4 cup olive oil extra virgin
    • pinch red pepper flakes optional
    • salt and pepper to taste

    Directions

    • Preheat oven to 400-450° F.
    • Line a large rimmed baking sheet with parchment paper.
    • Rinse cherry tomatoes and pat dry with a tea towel.
    • Slice cherry tomatoes in half and place in a large bowl.
    • Add the minced garlic, oregano, olive oil and toss together. Add salt and pepper to taste.
    • Transfer to a parchment lined rimmed baking sheet and spread cherry tomatoes in an even layer.
    • Bake in the oven for up to 45 minutes until they begin to soften and begin to caramelize.
    • Can be used as is or use blender for a creamier version.

    Kale Puttanesca- Allrecipes

    Ingredients
    • ½ (16 ounce) package whole-wheat angel hair pasta
    • 2 tablespoons olive oil
    • ½ large onion, sliced 
    • 2 cloves garlic, minced
    • 1 teaspoon red pepper flakes
    • 1 tablespoon drained capers
    • 1 (2 ounce) can anchovy fillets, drained and quartered
    • 1 cup canned diced tomatoes, undrained
    • 2 cups coarsely chopped kale
    • 1 (4 ounce) can sliced black olives, drained
    • ½ cup grated Parmesan cheese, or to taste 

    Directions

    • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
    • Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.

  • Summer 1 CSA – Week 5

    This week, our members will receive the following produce from our farm, and our partner producers’ farms:

    • Sweet Italian Basil, bunch
    • Japanese Eggplant
    • Malabar Spinach
    • Collard Greens – NSOF
    • Red Beets, loose – NSOF
    • Sweet Red Onions
    • Plum Tomatoes
    • Butternut Squash – NSOF
    • Florida Pears
    • Florida pears are fine textured inside, and will be juicier when ripe
    • If you leave your pears on the counter for a few days, they will ripen and turn lighter, a yellowish green

    Roasted Beet and Winter Squash – NY Times Cooking

    Ingredients
    • 2 pounds kabocha or butternut squash
    • 1 bunch beets
    • 2 tablespoons red wine or sherry vinegar
    • 1 teaspoon balsamic vinegar
    • Salt and freshly ground pepper
    • 1 small garlic clove, minced or put through a press
    • 4 tablespoons extra virgin olive oil
    • 2 tablespoons walnut oil
    • 3 tablespoons chopped walnuts (about 1 1/2 ounces)
    • 2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
    Instructions
    1. Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
    2. Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
    3. Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
    4. Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve

    Malabar Spinach Chutney – Healthy Indian

    Ingredients
    • 3 Cups Malabar Spinach – Washed, rinsed, chopped
    • 5 Chili Peppers Dry Red Chili – Medium length
    • 1 Cup Onion – Fine Cut
    • 2 Cloves Garlic – Medium size
    • 1 Teaspoon Mustard Seeds
    • 1 Teaspoon Fenugreek Seeds
    • 1 Teaspoon Tamarind – or to taste
    • 1 Teaspoon Sea Salt – or to taste
    Instructions
    1. Cut spinach, onions and garlic and set them aside in separate piles.
    2. Sauté spinach in a half teaspoon of oil for about 3 to 5 minutes and set aside in a bowl.
    3. Sauté seasoning ingredients (red chili pepper, mustard seeds, fenugreek seeds) and set aside to cool.
    4. Gather sautéed seasoning ingredients, tamarind, salt and turmeric in a plate.
    5. Blend to coarse powder.
    6. Add sautéed spinach to the powder and blend one more time to ensure they are mixed well.
    7. Sauté onions and garlic in one teaspoon of oil till golden brown.
    8. Mix with the blended ingredients and transfer to serving dish.

    Stir-fry Eggplant and Basil – Food 52

    Ingredients
    • 3 eggplant (the long, skinny type)
    • 1 1/2 cups basil leaves
    • 2 green onions or scallions, minced
    • 2 cloves of garlic, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1 pinch red pepper flakes
    • 2 tablespoons Extra virgin olive oil
    • 1 tablespoon water
    Instructions
    1. Wash and cut eggplants into 1/3 ” thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.
    2. Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
    3. Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
    4. Add basil leaves, stir and immediately turn off the stove.