Posts tagged Eggplant
Oven-Roasted Eggplant

Serves: 2

Time: 2 hours


2 Eggplant

Kosher salt

2 Tbl olive oil

Garlic Chives, diced (or other fresh herb)

Lemon wedges or a vinaigrette for serving (optional)


  1. Slice eggplant in half length-wise. With tip of a knife, score the flesh deeply in a diamond pattern.

  2. Heat the oven to 400F. Line a baking sheet with parchment. (or put on the grill!)

  3. Brush each half thoroughly with olive oil. Arrange each half, cut side down. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling at least 20 min.

  4. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. Garnish with garlic chives.  

Based off a recipe from

Autum Stir-Fry

Serves: 2

Time: 30 minutes



1 Onion

3 Garlic Cloves, Minced

5 Dwarf Bok Choi

2 Small Eggplants

5 Asian Turnips

1 bu Mizuna

1 Package Rice Noodles


2 Tbsp Citrus Juice (orange, lime, grapefruit)

3 Tbsp Soy Sauce

1 Tbsp Chinese 5 spice powder

1 tsp Honey

½ tsp chopped garlic

¼ tsp black pepper

3 dried cayenne peppers, chopped (or crushed red pepper flakes)


  1. First make sauce by combining ingredients in a small bowl with a whisk and set aside

  2. Slice onion and rough chop other veggies. Heat oil in a wok over medium high heat and add onion cooking until translucent. Add garlic and cook for 2-3 minutes. Transfer to a bowl and add turnips, cooking for 5 minutes before transferring to the bowl and repeating process with eggplant. Once the frim vegetables are all cooked and in the bowl add a little more oil and cook bok choi until reduced in size, follow with mizuna until wilted and transfer to bowl.

  3. Soak rice noodles in boiled water for 1 minute, then strain.

  4. Add sauce to warm wok, add noodles and toss, add vegetables back and heat throughout, tossing occasionally. Add salt and pepper to taste and serve warm (maybe with an extra squeeze of citrus)


Based off a recipe from Sarah Jane (our new Apprentice!) 

Vegetable Fried Rice with Fried Garlic

Serves: 4

Time: 30 minutes


  • For the Fried Garlic:

  • 1 whole head of garlic, peeled, diced

  • Kosher salt

  • 1/4 cup vegetable oil

  • For the Fried Rice:

  • 3 cups day-old cooked jasmine or short grain rice

  • 4-5 cups chopped vegetables (bok choi, sweet potato greens, kale, swiss chard, collards, okra, eggplant)

  • 1 Thai bird's eye chili, finely minced

  • 1/4 teaspoon ground white pepper

  • 1 teaspoon soy sauce

  • Scrambled egg (optional)


  1. For the Fried Garlic: Dice or mince entire head of garlic Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl

  2. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately remove. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic for garnish.

  3. For the Fried Rice: Using leftover oil from fried garlic (add 1 tablespoon oil, if it needs more) in wok over high heat add vegetables beginning with those that need the most time to cook and adding in greens later in the cooking process, season with salt, and stir-fry until the vegetables are cooked and greesn are bright green and barely wilted, about 1-3 minutes. Transfer to a bowl and set aside.

  4. Heat 1 more tablespoon oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

  5. Season rice with salt and white pepper, then add soy sauce. Return cooked vegetables to rice and toss to combine. Add scrambled eggs here if so desired. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Based off a recipe from