Some more zucchini and Ichiban Eggplant!

I am excited to join Wendy in the Garden to Table Challenge over at Greenish Thumb!! I was able to harvest another good size zucchini and little zucchinis that didn't pollinate. I used this and pesto I made from both the sweet and purple basil to make last night's dinner.

Cod and sea scallop with pesto and sauteed zucchini

This morning I harvested a Ichiban eggplant.

I think I may have let it grow little too big.

 My favorite eggplant dish that I can make is a recipe that my mom taught me. It is very simple, and very very tasty. First you take the eggplant and slice in half. Then salt the side that is cut (this is to take any of the bitterness out) and let it stand for 3-5 minutes (you will see it sweat a little). Wash off the salt and pat it dry. Heat a mixture of vegetable and sesame oil and when the oil is hot, place the eggplant cut side down. When one side is cooked (it should look brown/translucent) turn around and cook until tender. Then use dashi soy sauce (you can buy this in Asian grocery store called "mentsuyu"). You can make this soy sauce using a 3:2:1 ratio of soy sauce, mirin and sake (rice wine) and simmering this with dried shiitake mushroom and bonito flakes (but your house will smell like soy sauce). With this sauce you can make a whole variety of Japanese food (as per my mom, my repertoire is very limited).