Aloha everyone! This week we have wonderful salad items in the bag: Maunawili Greens lettuce, Hauula tomatoes, Nalo Farms arugula, Pit Farms basil, green onions, cucumber, and bananas, and Ho Farms eggplant!
a few recipe ideas:
From the Hawaii Farmers Market Cookbook Vol. 2-
Curry Spiced Eggplant and Green Onion
1 lb long (Japanese) eggplant
4 slices bacon, cut in 1 inch pieces
1 tablespoon curry powder
1/2 cup green onion bottoms, split lengthwise and cut in 2 inch pieces
1 cup green onion tops cut in 2 inch pieces
2 tablespoons Kikkoman soy sauce
2 tablespoons honey
oil for deep frying
Remove the stem caps of the eggplant and cut into 1/2 inch rounds. Heat 2-3 inches of oil in a saucepan for deep frying. When the oil is at 350 degrees F, cook eggplant for 20 seconds. Remove from oil and drain in a colander.
In a skillet over medium-high heat, cook bacon until crisp. Remove from pan and drain on a paper towel. Discard all but 2 tablespoons of the bacon drippings. Add curry powder and green onion bottoms and saute until wilted. Add green onion tops, soy sauce and honey and cook until green onions are bright green and wilted. Add eggplant and bacon and toss together until heated through. Transfer to a platter and serve.