Sunday 4 October
While at Findlay Market yesterday, Holt obtained a little hand of local "spring" ginger, which actually is harvested in fall. It deserved to be showcased, so we came up with this recipe for gingered-up eggplant.
We used twice the amount of ginger as the recipe, as the fresh young stuff is supposed to be milder, and set it off with 2 cloves of garlic, some hot bean and garlic sauce, and a touch of chile sambal. Barbara thought it needed even more umami, so doctored it with some soy sauce as well as the standard sesame oil at the end.
Piquant and fresh.