The good folks at Rolling Hills Farm in Lambertville were kind enough to send along some great photos, including one of Dixie, who apparently thinks that 5 a.m. is a good time to catch upon some sleep, while the rest of the farm is already gearing up for the day.
They also shared a couple of eggplant recipes that we’ll pass on to you below. Trust a farmer to know what’s just right for the season!
Rolling Hills products are available on Mondays at DeAnna’s parking lot in Lambertville from 3:30 to 7 p.m.; on Wednesdays at the parking lot across from Washington State Park visitor’s center in Washington Crossing from 3:30-7 p.m.; and on Saturdays in Wrightstown Township at the Wrightstown Farmer’s Market from 9 to 1 p.m.
Chinese Eggplant with Spicy Garlic Sauce
Prep Time: 10 minutes. Cook Time: 10 minutes. Serves: 4.
2 tablespoons cooking oil, divided
3 small eggplants cut into long strips
2 cloves garlic, finely minced
1 red chile pepper, finely diced
1 tablespoon ginger, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
1 tablespoon black vinegar
1/2 teaspoon sugar
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 1 minute and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
Grilled Fairytale Eggplant with Garlic Yogurt Sauce and Pomegranate
Author: Jennifer Farley
Prep time: 15 minutes. Cook time: 15 minutes. Serves: 4.
- 1 cup plain yogurt
- 1 large clove garlic, minced
- 1 tablespoon fresh squeezed lemon juice
- ⅛ teaspoon kosher salt (or to taste)
- 1-2 tablespoons milk
- 1 pound (give or take) fairytale eggplant
- 1-2 tablespoons regular olive oil (or as needed)
- pomegranate seeds
- In a small bowl, stir together the yogurt, minced garlic, lemon juice and salt. Use milk to thin the sauce to the desired consistency and set aside. The garlic flavor will become more noticeable the longer it sits with the yogurt.
- Slice the eggplant in half lengthwise and sprinkle liberally with salt (you can slice the stem off first but I think it looks prettier attached, like poached pears). Place in a colander over the sink.
- Preheat a grill to medium-high for 10-15 minutes.
- Rinse the salt from the eggplant and lightly pat dry. Place in a large bowl and toss with just enough olive oil to prevent the eggplant from sticking to the grill.
- It is easiest to grill the eggplant in batches since they are small and don’t take very long. Place 10-15 eggplant halves on the grill, flat side down. Cook for 2 minutes and then flip them carefully with tongs. Close the lid and cook for another 2 minutes. Remove from the grill, cover with foil to keep warm and repeat with the remaining eggplant.
- Just before serving, drizzle the eggplant with the garlic yogurt sauce and sprinkle liberally with pomegranate seeds.