Some sticky icky eggplant in my chopsticks, to go alongside my platter of sushi, because why not have both?
I saw a similar recipe to this on Instagram a few weeks ago and obviously had to make my own version. I’ve been well stocked on eggplant all summer thanks to the Old Capitol Farmer’s Market in my town and all the wonderful farmers who bring their produce out.
How many other things in your life do you limit to one or the other, when instead, you could just have both? Like sushi and eggplant. Both of my favorite things. But I never enjoy them together!
The eggplant is simply cooked in a large cast iron skillet with some oil and water until its fully steamed and a bit charred. Then it’s topped with sauce and cilantro and sesame seeds and it’s ready for consumption. I like to serve this with rice or rice noodles, or simply by itself. Let me know if you give it a try!
Avocados and Ales 