Eggplant and Pac Choi – both very yummy!

A lot of people shop the market stand and ask how to prepare certain items. Last week it was what to do with eggplant and pac choi (very similar to bok choy). Here are two of our favorite recipes, but there are others and I’m sure they’ll grace the blog soon!

I’ve been using both of these for a couple years and honestly can’t remember where I located the original recipes. These are, most likely, slightly adapted. Enjoy!

Marinated Eggplant with Capers & Mint

Ingredients
– 1 pound eggplant, cut into 1/4-inch-thick rounds
– 5 tablespoons extra-virgin olive oil, divided
– 2 tablespoons red-wine vinegar
– 1/4 cup chopped mint
– 2 tablespoons small capers, rinsed

Directions
Preheat broiler.
Arrange eggplant in 1 layer on a large baking sheet & brush both sides with
2 tablespoons oil. Broil about 4 inches from heat, turning once, until golden,
8 to 12 minutes total.

Chop capers & then stir together with vinegar, mint, 1/4 teaspoon salt, 1/2
teaspoon pepper, & remaining 3 tablespoons oil. Toss with warm eggplant.
Serve with warm flat bread.

Serves 4

Chicken, Mushroom, & Pac Choi Kebabs

Ingredients
– 3 large garlic cloves
– 1/2 cup reduced-sodium soy sauce
– 1/3 cup dry Sherry
– 1/4 cup packed brown sugar
– 1 tablespoon finely grated peeled ginger
– 2 teaspoon Asian sesame oil
– 1 1/2 pound skinless boneless chicken thighs, cut into 2-inch pieces
– 1 pound pac choi
– 1/2 pound large cremini mushrooms, stems trimmed flush with caps
– 1/2 cup vegetable oil

Directions
Marinate chicken:
Mince & mash garlic to a paste with a pinch of salt. Boil soy sauce, Sherry, & brown sugar
in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, & sesame oil, then cool to room temperature. Pour half of marinade into a large sealable bag & chill remainder for basting. Add chicken to bag & marinate, chilled, turning bag occasionally, at least 3 hours.

Make kebabs:
Prepare grill for direct-heat cooking over medium-hot charcoal. Halve pac choi lengthwise & blanch in a large pot of boiling salted water until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat pac choi very dry, then, bending leaves, thread 3 or 4 halves onto each of 3 or 4 skewers. Put on a tray. Toss mushrooms with vegetable oil. Thread mushrooms & chicken onto remaining skewers, alternating them. Put on another tray. Oil grill rack, then grill chicken-&-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over & baste with some of remaining marinade, then grill, turning & basting occasionally (but not during last 3 minutes), until chicken is just cooked through & mushrooms are tender, 6 to 8 minutes more. Lightly brush pac choi with oil & grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

Serves 6

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