Jardin/Garden: Roasted Eggplant and Baby Okra

Luluesque-IntheGarden-RoastedEggplant

This is the first recipe of the new “Jardin” (French for “Garden”) series.

The mercury is soaring pretty high! I can tell we are well into summer when I step outside and I’m cloaked in a heavy blanket of warm air and my ears are delighted by the sound of the cicada orchestra in the evening.

Today I harvested a purple Asian eggplant, some baby okra, chives, and hot chilies. With these ingredients, along with a few others that I happen to already have in my pantry, we will be making a simple dish of roasted eggplant and okra, drizzled in a chive oil. I’m also using my small convention oven since I don’t want to contribute to the heat by using the large oven for such a small dish.

INGREDIENTS:

  • 1 large purple Asian eggplant ~ cut into 1.5-2” sections, then sliced in half, lengthwise
  • 5 baby okra ~ left whole
  • 4-5 sprigs chives ~ washed, chopped
  • 2 hot chilies ~ chopped (and optional)
  • ½ teaspoon dried chopped garlic
  • ½ teaspoon dried chopped onion
  • avocado oil
  • fish sauce ~ optional

 INSTRUCTIONS:

  1. Lightly coat the eggplant and okra in avocado oil. Spread evenly in a small baking cookie sheet.
  2. Pop them in the convection oven, on the top shelf. Broil for 15 minutes at 425°F, or until golden brown around edges.
  3. While the eggplant and okra are roasting, step over to the stove and heat one (1) tablespoon of avocado oil in a small stainless steel saucepan. I’m using medium-high setting and allowing it to heat for about 3 minutes.
  4. Add the dried garlic and onion and stir it around until they start to turn a light brown color. Add the chives. Stir all the ingredients until they all turn an aromatic brown color. If you like things charred, you can aim for a darker color. Remove from the stove. Let cool for about 3 minutes.
  5. NOW, this is the adventurous part. Drizzle just a touch of fish sauce into the fried chives concoction. Add the chilies. Mix it up.
  6. Top your eggplant and okra with the fried chives and serve hot.

Published by

luluwho

Designer • Amateur Chef • Recreational Photographer • Flexitarian Foodie • Forager • Globetrotter

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