Description
Take advantage of this farmer’s market specialty.
Ingredients
Scale
- 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.