The roasted and sautéed eggplant in this recipe has a satisfying texture, and the flavors are zingy and mouth-awakening. Many thanks to Chef Jason Osborne and the CTC Student Chefs for creating and preparing this wonderful recipe for this week’s demo sample at Worden Farm!
- 1 TBSP Sesame Oil
- 1 tsp Ginger, peeled, Minced
- 1 tsp Garlic, peeled, Minced
- 1 TBSP Spring Onions, Diced
- 1 TBSP Worden Farm Hot pepper, Minced
- 1 Cup Worden Farm Eggplant, Medium Dice, Roasted & Cooled
- ½ Cup Teriyaki Sauce (See Recipe Below)
- 2 TBSP Worden Farm Mint, rough chopped
- 2 TBSP Worden Farm Cilantro, rough chopped
- 2 TBSP Worden Farm Scallions, thin sliced
- ½ Cup Cucumber, peeled, seeded and diced
- 1 tsp Rice Wine Vinegar
- 1 tsp sesame oil
- To Taste Salt and Pepper
1. Peel, dice and roast eggplant. 350 degrees, 8-10 minutes. Cool completely.
2. Prepare teriyaki sauce, and cool. Prepare all other vegetables.
3. In a saute pan heat sesame oil. Add ginger, onions, hot peppers and garlic. Cook 30 seconds; add eggplant and teriyaki sauce. Mix well and cool.
4. Toss eggplant with mint, cilantro, scallions, cucumber, sesame oil and rice wine vinegar. Adjust seasoning if needed. Serve cold as a garnish or as a salad.
- 3 Cups Soy sauce
- 3 Cups Sugar, Granulated
- 2 TBSP Ginger, Minced, Fresh
- 2 TBSP Garlic, Fresh, Minced
- 4 Each Scallions, Fresh, Sliced
- 1 tsp Red Chili Flakes
- 1 tsp Sesame Oil
- 4 TBSP Corn Starch
- 4 TBSP Water
1. Heat Sugar, Soy Sauce, Ginger, Garlic and Scallions until sugar dissolves. Be Careful not to boil over sauce.
2. Combine Corn Starch and Water smooth.
3. As the sauce simmers, slowly add cornstarch slurry, whisking until all is incorporated. Simmer 5 Minutes and Cool.
4. This sauce last for several weeks under refrigeration.