<< Back

Braised asian eggplant stuffed with garlic

Choose slender eggplants in order to cook them whole.

Cut several slits in each eggplant and insert a sliver of garlic into each.  Heat the olive oil in a wide skillet and add the eggplant.  Cook until the eggplant starts to sizzle and color a bit, about 5 minutes.  Add  1 cup water and 1/2 tsp salt and bring to a boil.  Reduce heat to medium-low, cover the pan, and cook until the eggplants are completely tender, 20-30 minutes.  You may have to add more liquid as they cook.  When tender, remove the lid and cook until the water has evaporated and the eggplants are golden, about 10 minutes.  Arrange them on a platter, season with pepper, and shower with parsley.  Serve with vinegar for those that like a bit of sharpness with the eggplant.

Recipe from Local Flavors by Deborah Madison

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!


Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"


"Eating is an agricultural act" - Wendell Berry

8112 Church Rd.
Germansville, PA 18053
Contact Us

This page was created using the Small Farm Central web development service. Administrator Login