This week Fair Valley Farm will be at the Fairmount Farmers Market with their pastured meat, along with gorgeous fresh produce of Camas Swale Farm and lovely flowers from Tiger Lily Art Company.
Our favorite eggplant recipe these days comes from the Lucky Peach 101 Easy Asian Recipes cookbook and it's dead easy. Halve eggplants (Japanese or otherwise), bake them a bit (and you can do this in a toaster oven if it feels too hot to turn on your real oven), then slather with a miso and mirin paste and bake some more. This makes a substantial vegetarian entree, and is also a nice accompaniment to other Japanese-inspired dishes. With some Fair Valley Farm boneless pork chops, we made Melissa Clark's recipe for breaded and fried tonkatsu, which she points out is essentially the same and German weiner schnitzel, a dish of my youth. To round out the meal we had crunchy quick pickles (tsukemono) and sweet and sour zucchini.
4 Japanese eggplants or 2 regular eggplants, halved lengthwise
1 Tbsp neutral oil
1/4 cup red miso
2 Tbsp mirin
1. Heat the oven (or toaster oven) to 450 degrees.
2. Slick the eggplant halves all over with oil and arrange them cut side up on a baking sheet. Roast for 10-15 minutes until they are just wilted, a very light roast.
3. Meanwhile, whisk together the miso and miring in a small bowl.
4. Smear the cut side of the eggplants with the miso mixture and roast until the eggplants are tender and the miso is browned and bubbling, about 10 minutes longer. Sprinkle with sesame seeds and serve.