Weekly Share August 10th – 16th

Crimson Sweet or Ali Baba Watermelon
Eggplant (Thai, Asian, or Italian styles)
Heirloom Salad and Slicer Tomatoes
Hot Chiles (Thai, Serrano, and more)
Shishito Peppers
Scallions
Thai Basil
Shiso

Eggplant with Thai Basil
1 lb eggplant, cut into ½-inch slices
4-5 cloves garlic
1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek)
1 Tbsp light soy sauce or tamari
2 Tbsp dark soy sauce
2 Tbsp palm sugar or dark brown sugar
1 bunch Thai basil

Slice the eggplant into ½ inch rounds and fry them over medium high in a wide skillet with ¼ inch of canola or other frying oil. When things get going, the eggplant slices will absorb the oil and you will gradually see it penetrate through to the top.  Make sure that they don’t get too brown on the bottom before this happens.  If the eggplant slices absorb all the oil and still don’t look wet, you must add more—but don’t worry, because they will release much of it as they cook.  When they look like they have absorbed enough oil and they start to get nice and brown on the bottom, flip them over and brown them on the other side.  If the pan is dry at this point, don’t add more oil because the slices have absorbed enough to fry themselves.  When they’re done, drain the slices on paper towels.

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) 

Miso-Roasted Eggplants with Tomatoes, Dill, Shiso and Black Vinegar 

Tomatoes with Thai Basil Dressing