Hey, Caroline, saw in another thread that you are growing Japanese eggplant. This is a simple recipe, which I think tastes great--my own concoction.

Stir-fried Japanese Eggplant

3 Japanese eggplants

1 tablespoon oil

1 teaspoon red pepper flakes

2 teaspoons soy sauce

1 teaspoon water

3-5 drops dark sesame oil

1 tablespoon toasted sesame seeds

Slice eggplant about 1/3 of an inch thick (leave skin on).

Place one tablespoon of your favorite oil in a deep frying pan or wok. Heat oil to fry temperature. Add eggplant slices and red pepper flakes. Stir and fry for a couple of minutes, add soy sauce, water and sesame oil, stir well, reduce heat to medium-low, put lid on and steam for 3 minutes. Give the pan a shake a couple of times during steaming, whilst holding the lid firmly in place. Plate and top with toasted sesame seeds. Serves three.

To toast sesame seeds place in hot skillet for a couple of minutes, stirring constantly. They are done when they begin to pop.

Grilled Japanese Eggplant

Cut eggplant in half lengthwise (leave skin on), coat with olive oil, salt lightly. Grill, using covered chrcoal grill, on each side for 5-7 minutes. Eggplant becomes limp looking when it is fully cooked.

Lorna