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It’s eggplant time now in my garden: 11 June, NE Texas. They started coming in last weekend. Have 8 plants of Ping Tung, one of the long Asian varieties. I harvest them young and tender at this time of year. About 8 inches long, while the skin is still shiny. They can get bigger, but I take these early ones young to encourage the plants. Have been particularly enjoying ways of cooking them that don’t involve frying or firing up the oven. This Korean banchan is quickly steamed (6 or 8 minutes,) then served slightly chilled or at room temperature. The recipe came from Mangchi. Here is a link. The whole teaspoon of gochugaru red pepper flakes was not at all excessive. Usually have it with steamed rice, but today I am eating the Gaji Namul with Carr’s Water Crackers and freshly-picked cherry tomatoes as a light lunch this warm summer day. I cut some Leutschauer peppers at the same time as the eggplant but will use them in a different dish. Left them in the picture with the eggplant just because they are pretty. submitted by /u/NPKzone8a |
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