Here’s my recipe for the Pacific Coast Farmers’ Market Association’s first #myPCFMAplate recipe competition mentioned in the previous post. This is a variation of Chinese eggplant chili garlic sauce using ingredients from the Downtown San Leandro Farmers’ Market. Except for the rice and soy sauce, all ingredients in this dish are regularly available when the market runs from April to October. Cremini mushrooms were used to add earthiness. Araucana chicken eggs, which are smaller and with a blue-green tinge not seen with most store-bought eggs, were used for protein since beef is the only occasional meat at the San Leandro market. Plus my girlfriend wants to eat less animals, especially pork. Wild honey from local beekeepers was the sweetener instead of the sugar seen in most similar recipes. For those who want meat, I suggest adding two Chinese sausages (lap chong), or ground pork, at around the same time the initial ingredients go into the pan. This recipe also allows for different amounts of gravy, depending on preference.
Half a garlic bulb
20 red Thai chili peppers
2 tablespoons ginger
4 Chinese eggplant
10 Cremini Mushrooms
3 tablespoons soy sauce
5 Araucana chicken eggs
3 tablespoons honey
3 sprigs basil
5 cups rice
2-4 cups water
Start cooking the rice in a rice cooker, simmering in a pot or whatever your preference.
Chop the onion, garlic, chili peppers, and ginger. Leave a handful of chilis on the side for garnish.
Heat a large pan with oil to high heat and add those ingredients, adding half to three-quarter cups of water at a time to prevent burning.
After a few minutes, add the eggplant, mushrooms and soy sauce. Cover the pan and lower the heat to medium so they simmer together. Continue adding water as needed.
When mushrooms and eggplant are half to three-quarters done to your liking, add eggs and scramble them. This will thicken the liquid. Continue adding water to your liking, making a sauce for the rice.
Just before serving, chop and sprinkle basil, add the honey and turn off the heat. Leave some leaves aside for garnish.
Serve over rice, garnishing with remaining basil leaves and whole chili.