I’ve been really enjoying eggplant relish this summer. Well, I was enjoying it until gophers took out my eggplants (grrr). I was inspired by Loba’s recipe in Plant Healer Magazine, but, as per usual, I didn’t follow the recipe. Probably why I’m a decent cook but only a very mediocre baker…
This is more of an idea, if you will, a technique for enjoying all those lovely, lovely eggplants in the garden or at the farmer’s market this time of year.
Put a generous amount of olive oil in a hot frying pan. Eggplant really soaks up the oil so don’t be shy, pour it in there! Add one or two chopped onions and sauté until almost translucent. Add as many chopped eggplants as you have, at least two or three cups worth. I really like the little Japanese ones but the huge Italian ones are good too. Add some chopped garlic (I like lots!). And some chopped zucchini if you have it around (and who doesn’t have it around this time of year?). Season with salt and pepper, some dried ginger, and if you have it, some shredded monarda leaves. Stir frequently until the eggplant is soft but not squishy. Remove from heat and stir in some monarda flowers.
It’s amazing with fried eggs, or mixed into your grain of choice or alongside roasted lamb. Sometimes I add tomatoes or peppers. Sometimes I leave out the squash. Loba suggests trying it with coconut milk.
Any way you mix it up, it’s so very versatile and delicious.