See you at the Queen Anne Farmer’s market today…
I bought these lovely little orange eggplant from Tiny Organics at the Queen Anne Farmer’s Market last week. The girl who sold them to me told me about a group of African women who bought a big bag of these–so eager were they that they could prepare them in a traditional manner: boiled and stuffed with spiced ground beef.
Last week, I stir-fried these eggplant very simply in peanut oil, with Italian heirloom zucchini (also from the farmer’s market), and Chinese sausage. These eggplants are particularly toothsome, with a heartier texture that doesn’t wilt into mush when it hits the hot pan.
What is your favorite way to cook eggplant?
**
The Queen Anne Farmer’s Market is located at the corner of W. Crockett St. and Queen Anne Ave. N; Thursdays, 3-7pm
Hope to see some of you out there today! Chef Jerry Traunfeld of Poppy, and Kim O’Donnell of True/Slant will both be there, and Sonja Skalbania will be doing a canning demo!
Posted: August 26th, 2009 under Uncategorized.
Comments
Comment from Jessamyn
Time August 27, 2009 at 12:48 PM
It’s hard to beat eggplant cut into slices, oiled and grilled. We eat pounds of it this way every summer. Dusting it with cumin and chile powder makes it even better.
Comment from lorna
Time August 27, 2009 at 3:48 PM
Hannah: yes, they do! They are just about the cutest little vegetables I’d ever seen.
Jessamyn: So true, sometimes the simplest prep is the best!
Comment from wasabi prime
Time August 28, 2009 at 3:25 PM
Oh my goodness, they are adorable. And I didn’t realize eggplants came in those vibrant colors! I love the idea of stuffing them, to keep as much of that perfect little shape for serving. I did a chorizo-stuffed roasted pattypan the other day, and I think the same filling would go nicely with these hearty little gems!
Comment from Kairu
Time August 28, 2009 at 5:26 PM
I slice up eggplant (as my mom taught me, “irregular chunks, but all the same size”) and stir-fry it with minced garlic, and water and soy sauce to steam it. I like that it gets soft and squishy.
That picture is so cute! I would find it hard to cut those up to cook…
Comment from nazilam
Time August 30, 2009 at 2:18 PM
I bought my mom some of these – though I think they were from Alvarez. Anyways, she makes a Iranian pickle with the eggplants and garlic and lots of vinegar. Unlike our obsessive need for sterilizing everything. I remember my mom using old pickle jars and plastic bags to seal in the yummy vinegary goodness. Our back up fridge was full of these special – torshi eggplants.
Comment from Hannah
Time August 27, 2009 at 10:02 AM
Aren’t those just the cutest things? They look like little pumpkins!