In the kitchen: Pan-fried Oriental Eggplant with ginger and lime

Pan-fried eggplant along side Indian spiced quinoa

Each year we try to grow something in a garden that is more unusual than most things you can find in your local grocery store. This year, we went with Oriental  Eggplants and while we were excited about them- so were the insects in our area. Some type of insect all but decimated the leaves BUT we have still been able to garner one lovely eggplant so far.


Because this could be the only one of them that we grow this year, I wanted to make it into a side dish that would show off its taste and texture. I ended up cubing then pan-frying it and adding flavors that paid homage to it's eastern lineage. Here's the recipe:

What you need:
1 Oriental Eggplant, halved then cubed
1 Tbs. extra virgin olive oil
1 shallot, finely sliced
1 Tbs. fresh chopped ginger
1/2 tsp. red chili flakes
Juice of 1/2 a lime

The plan:
Over medium-high heat add olive oil, ginger and shallots. Once the shallots become soft, add your eggplant and cook until sides have become crisp and golden brown. Place in a bowl and toss with lime juice and chili flakes. Serve warm.

It really is that simple but between the zing of the ginger, heat of the chilis, and tanginess of the lime the flavors become more complex than the dish itself. I also love the crispy texture of the outside of the eggplant matched with the softer inside. Just one eggplant will make a small side for two people so increase the recipe quantity if you are luckier than us and grow/obtain more than one!