Our Fresh and Local cook along series continues with guest
chef Dena from Turtle Island G.K.! She's shared her recipe (and delightfu
l chef notes) for her sauteed eggplant recipe. \;
Turtle Island G
.K. is a farm rooted in the values of sustainability and health\, owned an
d operated by a Marine Veteran located in the South End Community\, 3314 S
outh Arch ST\, Little Rock\, AR 72206. With a deep appreciation for self-s
ufficiency\, he emphasizes the importance of growing your own food\, a les
son learned from an early age. The farm focuses on cultivating a variety o
f fresh produce and herbs\, which have played a vital role in addressing h
ealth issues within the community.
At Turtle Island G.K.\, a
ll produce is grown without the use of chemicals or pesticides\, ensuring
that the food is not only safe to eat but also contributes to the well-bei
ng of the environment. Additionally\, the farm practices sustainable beeke
eping\, maintaining all hives with a commitment to ecological balance. Thi
s holistic approach not only supports local ecosystems but also enhances t
he quality of the products offered to the community.
Additional notes:
Cook this on a stovetop with a non-stick pan\, or you can use a hot plate
as well!
Directions
\n
1. Cut the eggp
lant into 1/2-inch-thick slices. On the side facing up on a paper towel\,
brush it lightly with olive oil\, just a little\, so the seasoning sticks.
Then start sprinkling the top side with the seasoning you have on hand or
like. it. Shaking to your soul says that's enough if you like\, but not s
o much that the seasoning is overpowering.
2. Time to warm up your no
n-stick pan and add about 2-3 teaspoons to coat your pan. Let the oil get
hot enough that it gives you a little shake back and dance if you drop a l
ittle water on it.
3. I like to add the peppers of my choice and a fe
w tomatoes in the warmed skillet now\, but not in the center of the skille
t. They&rsquo\;ll cook slower than the eggplant\; you just want to blister
them some. Then add your seasoned side-up eggplant face down in the skill
et.
4. Brush a little olive oil on the top side showing and season as
well. Let the sides start to shrink in some\; I like to peek with a fork.
When the bottom side is golden brown\, it's time to flip it\; flip and ro
tate your peppers as well. Add a few drops of olive oil to any veggies sti
cking.
5. Flip and rotate your eggplants until they are tender and a
little brown/ grilled looking.
6. Transfer the eggplant and your vegg
ies to a serving platter. Sprinkle with parsley or cheese. You can also se
rve with marinara sauce\, if you like.