Easy Eggplant

The garden is producing eggplant finally, black beauty and the japanese eggplant.  Our easiest, favorite way to eat it is such a simple recipe that it hardly deserves its own post.   Although, the taste makes up for it enough to earn a solo spot.   To make matters worse, I have no pictures of the finished dish, but I'll post them the next time I make it. 





Recipe -

1 or more Eggplant, any variety
optional - zucchini or yellow squash

1 medium onion, diced
3 cloves garlic, minced

olive oil or ground flax seed or tahini sauce*
seasonings - pepper, garlic powder, etc.


Chop the onion and garlic and water saute until the onions are nearly translucent. 
Meanwhile, peel the eggplant and dice it into cubes.   Do the same with the zucchini unless you're okay eating the skins (we do because it's from the garden - organic).   Add these to the onions and cook until soft.   Season and stir, remove from heat.

At this point, we add the oil or seed.   If using olive oil, toss about 2 teaspoons into the dish and serve.   For ground flax, sprinkle it over the top, toss and serve.  With the tahini sauce, we just pour it over and serve.

*Tahini sauce is simply 1-2 tablespoons of tahini (ground sesame seeds), a squeeze of lemon, about 1/2 teaspoon of roasted garlic, and a tiny dash of cayenne.   Mix this with a bit of water to thin.   It's basically hummus without the chickpeas.