Asian Style Eggplant

 

I threw some vegetables together that needed some attention. I was excited that it actually worked.  I love it.  I went right out and bought more eggplant from the farmers market.  going to the farmers market for me now is like a kid going to the candy store.  I go crazy and often go a little overboard but we end up eating all of it.

Asian Style Eggplant 

3 small eggplants, chopped in 1 inch dice

2 green bell peppers, chopped in 1 inch dice

1 onion, chopped in 1 inch dice

1 Chile, chopped fine

1 tablespoon olive oil

1 teaspoon salt

Sauce

3 tablespoons broad bean paste

1 tablespoon sesame oil

2 tablespoons soy sauce

1/2 white pepper 

1/2 teaspoon red chili flakes

1 tablespoons maple syrup

1 clove garlic, minced

2 tablespoons tapioca powder

1/4 cup water

Sauté the bell pepper and onion and chili and olive oil for 10 minutes. Add chopped eggplant and cover. Continue to cook for 10 to 15 minutes until eggplant is wilted.

Make sauce while waiting for the bell pepper for the eggplant to cook when just about done add and sauce until thick. Serve with basil over top.

Deconstructed Sushi Bowl

 

This is one of my faves when I am wanting some Asian flavors.  Most ingredients are available in the Winter so its easy to have then. But with some summer fresh cucumbers, its the BOMB!

DECONSTRUCTED SUSHI BOWL

2 to 3 cups mixed greens

1/2 cup purple cabbage

1/2 cup chopped green onions

1 cup cucumbers

1 cup rice

1 avocado, chopped

1/2 teaspoon garlic powder

1/4 cup pickled ginger ****

1/4 teaspoon wasabi

1 tablespoon soy sauce

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds

**** make your own pickled ginger. 

Pickled Ginger

9 to 10 ounces ginger

⅓ cup plus 1 ½ cups sugar

2 teaspoons fine sea salt, or 1 ½ tablespoons kosher salt

⅔ cup rice vinegar

Peel ginger and cut into super thin slices, use a mandoline or very sharp knife. Cut across the grain and aim for nearly see-through pieces.

Transfer the ginger to a saucepan or heatproof bowl. Toss with the 1 ½ tablespoons of sugar and salt. Set aside for 30 minutes to reduce its harshness.

About 10 minutes before the ginger finishes mellowing out, bring a kettle of water to a boil. When the ginger is done, pour the just-boiled water over the ginger. Use enough water to cover the ginger. Gently stir and let sit for 20 seconds to further reduce the harshness. Dump into a mesh strainer. Don’t rinse. Shake a few times to expel water, then transfer into a 2-cup capacity glass jar.

In a saucepan, bring the mixture of sugar and vinegar to a boil. Stir once or twice to dissolve the sugar. Remove from the heat and pour into the jar of ginger.

Push down with chopsticks or a spoon to submerge. Cool, uncovered, then cap and refrigerate.