Quick Sautéed Asian Eggplant
From our CSA
Our eggplant crop is coming in beautifully! The long and slender eggplant you see in the photo is an Asian variety. Asian eggplant varieties are often more tender and sweeter than their Italian counterparts. Here’s a quick and easy way to enjoy your eggplant from the farm!
The Recipe
Add a thin layer of your favorite cooking oil to a large skillet set over medium heat.
Slice your eggplant into half-inch rounds, then add them to the pan.
Allow them to begin to brown on both sides before adding minced garlic, minced ginger root, dried chile flakes, and soy sauce to the pan.
Cook for only 1-2 minutes more before serving.
Enjoy!
Learn more about the Farm at Millican Reserve here.
Sign up for our weekly CSA here.
