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Veggie To Table- Explosion!

Posted Dec 10 2012 2:18pm
The Veggie to Table Link Up for last week was for eggplant and the week before was for zucchini ; I got to admit- zucchini was a little unsuccessful, but eggplant rocked my socks! When I made my zucchini recipe, I tried making bread zucchini then turned into a soggy burned mess. Then the leftover un-breaded zucchini turned into a cold salad marinated in balsamic vinegar, thus again- unsuccessful. I did steam some zucchini for The Get Fit Baby to try.

I am happy to report that my eggplant week was a lot better than the previous. 

As a kid I hated eggplant. I always thought it was bitter and tasted like a crazy type of dirt/grass/flower mixture. However, I recently tried making eggplant parmigiana and I was really happy that my tastebuds changed. You could imagine how excited I was to make eggplant for this Veggie To Table Week. As I was in the Farmer's Market, I just kind of wandered aimlessly, but thought that since I wasn't ready to make zucchini a complete wash-out, it might be fun to integrate the two for this week. As my wheels started turning I decided on making an asian-style meal.

Wait until you see all the vegetables in this recipe! Now to mention the hysterical antics that I incurred along the way. Read on for what I am calling
"Eggplant Zucchini Lo Mama Mein"

What you need:
  • 1 large eggplant, cut in lengthwise slices and then in half
  • 1 medium zucchini, sliced
  • 1 small red bell pepper, cut in thin slices
  • 1/2 - 1 green chili pepper (depending on size), sliced
  • 1 small grey squash (Shhh. The Get Fit Dad thinks this was zucchini. He hates squash)
  • I eyeballed about 3/4 pound of bean sprouts
  • 3 cups of Sugar Peas, however next time I will use Snow Peas instead.
  • Ginger- I used powder, but I would highly recommend fresh ginger grated.
  • A nice big splash of teriyaki sauce. 
  • About 1 cup of oil, divided into 4- 1/4 cups
  • Lots and lots of minced garlic. I used the type found in water in a jar. If I had to estimate how much I used I would say 1/8 of a cup seems accurate.
  • Start by cleaning and cutting all your veggies. For the peas and the sprouts, I just placed them in a colander and rinsed them very well. In the mean time, I let the oil heat in the sautéing pan then added some garlic.
  • Once the oil heated up nicely and the garlic started browning, I added the eggplant to the pan. The oil and garlic should be enough to coat the eggplant. I then sprinkled some ginger on the eggplant. The eggplant is going to take a while, so be patient. You want it to turn a nice translucent light brown color. At some point you want to splash the eggplant in the pan with some teriyaki sauce. Don't worry if you use too much, the remainder is going to be used for the other veggies. Cover with a lid and allow the eggplant to steam tossing frequently.
  • Once the eggplant is finished cooking, remove it from the pan with a slotted spoon. You want the remaining oil, water, teriyaki, and seasonings to remain in the pan. Set aside.
  • Add the zucchini to the pan and sauté it the same way as you did with the eggplant. Be your own judge at whether you think your zucchini needs more oil. No need to add teriyaki to this batch of veggies, the remaining amount adds enough flavor. Add garlic and ginger according to taste. By taste I mean waft a little of the cooking to your nose. If it smells evenly seasoned then you are good to go.
  • One the zucchini is translucent and semi-mushy add the bean sprouts and peas. Again be the judge to how much oil and seasoning you want to add at this point. 
  • After about 15 minutes add the red peppers and the green chili peppers. You can add more garlic and ginger to the mixture.
  • At this point everything is cooked up pretty nicely, so it is a good time to add the eggplant. Once you do you can then start to toss and turn all the vegetables together to gain the same flavors from one another. 

  • Optional Step
    I purchased rice noodles. The long tubular shaped noodles that you use in Lo Mein. I added them to boiled water for 10 minutes and then drained them. I then sprinkled some flax seed oil on the noodles. Aside from being healthy for you, flax seed oil tend to enhance the flavors of a dish. It is high in Omega-3,4,6, but will breakdown if used in high heats. I served the vegetable on top of the noodles.

    As I was slicing the chili pepper, I couldn't help but wonder if I had picked up the wrong item at the market.  I sniffed it, but it had no smell. So, I put a small slice in my mouth! BIG MISTAKE! Yes, it was a chili pepper! I know because it was so hot that I couldn't feel the left side of my  mouth. To add insult to injury, I then touched my nose and couldn't feel my left nostril either. I couldn't wash my hands fast enough!

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