Lemongrass + Aubergine & Sesame + Soy + Scallion Dressing

Being back in Boston after a busy trip to Bombay meant I had family on my mind. And family and food stories go hand in hand. My mother loved aubergines, and when I saw the variety of eggplants Farmer Dave had this week, I gravitated towards them like a moth to a flame.

Talking about flames, in an Indian version of this recipe, mum and I would normally char a whole aubergine over an open flame until the skin is all blackened, the interior a mush and we’d mash the smoky flesh with garlic, herbs and onions for a flavorful bite with rotis or rice.

At the market, there was no flame but there were other inspirations; Flats Mentor Farm had fragrant lemon grass and I had sesame tahini in my pantry items.

The recipe grew in my mind as I wandered through the farm stands.

The resulting lemongrass stir-fried aubergine with the tahini, soy sauce and scallion dressing was a meaty, earthy and umami filled bite. A great addition to any sandwich or grain bowl as the summer harvests peak this season.

Serves 4 (as a main)

3-4 long Asian eggplants
3-4 stems of scallions
1-2 stems of lemon grass
3 cloves of garlic
3-4 tbsp. vegetable oil
3-4 tbsp. tahini paste
1 tbsp. soy sauce
2-3 tbsp. extra virgin olive oil
1/8 tsp. red chili flakes (more to taste)
salt and pepper to taste

1. Prep the aubergine into round coins or cut them at a bias for long elegant cuts
2. Roughly chop the scallion whites; approx. ½ cup and set aside for the dressing, and finely chop the green ends for the eggplant stir-fry
3. Roughly chop the lemon grass greens and the tougher layers for the stir-fry; clean and finely dice the tender bottoms by the root for the dressing ~ approx. 2 tbsp.
4. Mince 2 cloves of garlic for the stir-fry and reserve 1 for the dressing
5. Heat 3-4 tbsp. vegetable oil in a frying pan and stir-fry the garlic when hot, making sure not to burn the garlic; add the aubergine coins when the garlic has bloomed along with the lemon grass strands and the scallions
6. Stir-fry for approx. 12-18 minutes over medium to high heat, allowing the eggplant to caramelize, add salt and pepper to taste ~ salt will quicken the caramelization
7. When the aubergine pieces are fork tender and caramelized, turn off the heat, pull out the large lemongrass aromatics and set aside
   In a blender jar measure the tahini paste, soy sauce, EVOO, garlic, scallions, lemon grass and red chili flakes – blend until smooth, taste and adjust for salt, pepper, spice as needed ~ consistency should resemble a thick barbeque sauce
8. Build a wrap sandwich with the eggplant and dressing and some fresh veggies or quick pickles as a contrast of texture and flavors or serve over steaming rice for a quick lunch