09/27/2026
I just made this dish: I used the last organic Japanese eggplants from my garden, cut them up small, let them rest in kosher sea salt, then patted dry. I coated them in a little cornstarch and browned them in olive oil. Then I added a little organic soy sauce, organic sugar, organic vinegar, garlic and ginger plus a splash of spring water. I the put them over organic white rice. 😋