Walhalla Farmer’s Market is Open!! The summer season is almost over and I finally made it to the farmer’s market today. 

Beans and tomatoes, squash and cucumbers, watermelons and okra…everything a southern garden produces was there. 

The best buy of the day as eggplant.  Henry has promised me eggplant 3 ways.  Everyone knows how to do eggplant Parmesan and roasted eggplant but my favorite is Szechuan eggplant—lots of ingredients but worth it.

Medium eggplant cut in 3” x 1” x ½” pieces (measure with precise ruler…yeah right)

½ cup flour

Flavoring Mixture:

1 tsp chopped garlic

1 tsp chopped ginger

1 Tbsp chopped onion

1 Tbsp chopped fresh hot peppers or ½ Tbsp dried red pepper flakes

½ cup ground pork or beef

2 Tbsp cooking oil

1 Tbsp chopped onion

Sauce Mixture:

1 Tbsp dry sherry (or other wine, preferably white)

2 Tbsp hot bean sauce

1 Tbsp Chinese black vinegar

1/3 cup stock

1 Tbsp soy sauce

1 Tsp sugar

1 Tsp Cornstarch

Shake eggplant in flour to coat.  Deep fry for 2-4 minutes till golden brown.  Stir fry flavoring mixture in 2 Tbsp oil, add ground meat and fry. Add sauce mixture, stir well.  When sauce turns glossy, mix in the eggplant.  Gently fold eggplant into sauce.

Serve with rice.  Makes 4 good servings.

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