1-2 large eggplant (3-5 small)
Olive oil
Salt
Pepper (optional)
Slice eggplant into 1/2" thick slices. Place on cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 400 until lightly browned (about 30 minutes).
-- Recipe by farmer Mike Levine
Basil Eggplant
2 cups eggplant (peeled if the skin is hard)
2 cloves garlic diced
2 hot dried or fresh Serrano or Thai peppers
2 c whole fresh basil leaves (Italian or Asian)
Olive oil
2 teaspoon fish sauce (optional)
1 teaspoon sugar
Salt
Pepper
Medium high heat, quick saute garlic, olive oil, and hot pepper until garlic starts to brown. Quickly add chopped eggplant, fish sauce, and sugar. Saute until the eggplant is tender (approx. 5 minutes on high heat). Add basil leaves and saute fast and furious until leaves are wilted (approx. 3 minutes). Turn off heat. Add salt and pepper to taste. Serve with rice or not. Note: if heat sensitive, forget the peppers!
-- Recipe by Scott Newell
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