Eggplant

Love thy neighbor.

When coming home to a bounty of eggplant – or anything for that matter, which to our fortune happens often – there’s an overwhelming sense of gratitude that simultaneously pours over me and wells up inside. I don’t just love my neighbors, I appreciate them. I attribute so much of what has become my day to day to simply living in their passive presence and sharing a similar corner of this beautiful island. Gratitude can be so simple, kind of like eggplant. Or eggplant can be kinda like gratitude? Hm.

Let’s go beyond the classics and explore this wonderful fruit. It will take on flavors well, soothe a craving for  comfort and accompany most things.

Here are some ideas:

• Soup: saute onion and garlic in coconut oil, add chopped eggplant. Saute a few more minutes, add fresh coconut milk, broth, both or just water. Add a few teaspoons of spices: garam masala, channa masala, curry etc, a splash of tamari a little sea salt and cook 5 minutes. Blend. Serve warm.
  

  Miso Linguine with thinly fried eggplant

• Satisfying comfort bowl: Chop fresh turmeric, ginger and garlic. Chop lemongrass. Add to a pot of hot coconut oil (butter or animal fat) and sizzle for a minute. Add eggplant and saute for another few minutes. Stir in a small amount of basmati rice. Add salt & water just to cover and simmer with the cover on for 5 minutes. Turn the heat off and let sit for another 10. Enjoy warm, with a side of chili sauce and a pair of fuzzy socks.
• Fried. Need I say more? Dredge 1/4 inch slices of eggplant separately in egg, then in arrowroot mixed with a little sea salt and then in the egg again. Heat coconut oil, lard or other animal fat in a skillet and fry each side for 1-2 minutes on each side. Serve plain or with a dipping sauce.

That about concludes this edition of the Malama Kauai Keep it Local Kitchen…until I come up with another way I’ve either used eggplant or plan to and edit this post. Much love, aloha and nourishment to all.