… and these Thy gifts …

Cut eggplant into strips (about 3 1/2 inches x 1/2 inch).

Heat canola oil in a wok over high heat. Add minced garlic and onions (sliced lengthwise) and stir-fry 30 seconds. Add eggplant slices and let sit 4 minutes or so, turning after 2 minutes, until blistered and brown in spots.

Add coconut milk, chili paste, fish sauce to taste and palm sugar (or brown sugar if you don’t have palm). Cover and braise over medium heat until eggplant is tender. Return to high heat, add scallions cut into 1-inch pieces, stir-fry 30 seconds, and serve hot.

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Cut eggplant(s) lengthwise into 1/2 inch slices. Salt lightly and let sit for 15 minutes, then rinse and pat dry with paper towels. Drizzle extra virgin olive oil on baking sheet. Transfer eggplant slices to baking sheet, coating them with the oil on both sides. Bake at 450 degrees F for 15 minutes or until lightly browned on both sides. Remove from oven and lower heat to 400 degrees F. Top eggplant slices with feta cheese and sliced tomatoes. In a little bowl, mix together fresh (or dried if you don’t have fresh) bread crumbs, minced anchovies, minced capers, minced garlic and grated lemon zest. Sprinkle crumb mixture on top of tomatoes. Finish off with grindings of black pepper and a light drizzle or spray of more extra virgin olive oil. Bake 20 minutes more. Enjoy!

Note: Careful about the feta, capers and anchovies — dish could turn out very salty so use a light hand. Remember, less is more

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For 4-6 servings

1 pound eggplants
2 tablespoons canola oil
3 tablespoons minced garlic
1 pound ground pork
1 pound shrimp, shelled, deveined and minced
1/4 cup fish sauce
1 1/2 tablespoons sugar
1/2 teaspoon freshly ground black pepper
3 green onions, sliced thin

Preheat oven to 400 degrees F. Prick eggplants all over with a fork and place on a baking sheet in one layer. Bake 30 minutes or until cooked through. Remove skins and discard. Mash pulp in a bowl and set aside.

Heat oil in a large skillet or wok over medium-high heat. Add garlic and saute until just beginning to turn color, about 15 seconds. Add ground pork and shrimp, breaking up any clumps; stir-fry for 5 minutes. Add the fish sauce, sugar and freshly ground black pepper. Cook for 3 minutes more, then add the mashed eggplant and continue stir-frying until eggplant is evenly distributed, about 5 more minutes. Remove from heat and stir in green onions.
Serve hot over rice.

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