Glossy and gorgeous Japanese eggplant from the farmer’s market caught Contributing Editor Anna Franklin’s eye. They will easily captivate your taste buds with a quick sauté in a sweet-and-spicy gravy of Indonesian sambal, Thai chili sauce, hoisin sauce, soy, red pepper, and fresh, farm-made honey. The flavor profile here is like a quick trip to Southeast Asia, and will be a wonderful break from your usual winter fare.
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Sticky Eggplant with Pickled Garlic Blossoms
Description
Take advantage of this farmer’s market specialty.
Ingredients
- 2 medium or 10 mini-size Japanese eggplant from Who Cooks For You Farm
- 1 tbsp Bumbleberry Farms honey
- 1 tbsp sambal
- 1 tbsp unagi (eel) sauce
- 1 tbsp sweet Thai chili sauce
- 1 tbsp hoisin sauce
- 1 tsp red pepper flakes
- 1 tbsp soy sauce
- 3 tbsp butter
- 1 tbsp sesame seeds
For the pickled garlic blossoms:
- 15–20 garlic scape blossoms (or garlic cloves if blossoms aren’t available)
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 tbsp salt
- 1 tsp chili flakes
- 1 sprig fresh dill
- 1 tsp mustard seed
Instructions
- Cut eggplant into bite-sized pieces.
- Mix honey, sambal, unagi, Thai chili sauce, hoisin, red pepper flakes, and soy sauce together.
- Sauté in butter over high heat until browned.
- Pour sauce over eggplant and simmer until sauce is reduced and sticky.
- Garnish with sesame seeds.
For the pickled garlic blossoms:
- Place garlic blossoms into a cleaned and sanitized jar.
- Bring pickling liquid ingredients to a boil.
- Pour into jar, cover with lid, and refrigerate for at least 2 weeks. This will store in the fridge indefinitely.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.
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