August Virtual Cook Along with Be Mighty

Children's Library Pick Up

Support local producers this summer season with Be Mighty! This month, we are making sauteed eggplants using fresh ingredients from our farm partner, Turtle Island G. K. Learn more about buying fresh and local ingredients next Thursday at 6pm!

Children's Library Pick Up

Limit 1 kit per household

Live streamed on Be Mighty Little Rock's Facebook and Instagram

Our Fresh and Local cook along series continues with guest chef Dena from Turtle Island G.K.! She's shared her recipe (and delightful chef notes) for her sauteed eggplant recipe. 

Turtle Island G.K. is a farm rooted in the values of sustainability and health, owned and operated by a Marine Veteran located in the South End Community, 3314 South Arch ST, Little Rock, AR 72206. With a deep appreciation for self-sufficiency, he emphasizes the importance of growing your own food, a lesson learned from an early age. The farm focuses on cultivating a variety of fresh produce and herbs, which have played a vital role in addressing health issues within the community.

At Turtle Island G.K., all produce is grown without the use of chemicals or pesticides, ensuring that the food is not only safe to eat but also contributes to the well-being of the environment. Additionally, the farm practices sustainable beekeeping, maintaining all hives with a commitment to ecological balance. This holistic approach not only supports local ecosystems but also enhances the quality of the products offered to the community.

Ingredients

• 2 large eggplants (about 2 1/2-3 pounds)
• 2 tsp. salt or whatever seasoning you like
• 1/4 cup olive oil (keep it close ... keep it close ... 1/4 cup olive oil- keep it close 😊)
• 1 tsp. freshly ground black pepper
• Chopped or sliced fresh tomatoes (if you want to add them)
• 5-6 sliced Shishito peppers
• 2-3 sliced banana peppers
• Anaheim pepper (if you like)
   

Additional notes:

Cook this on a stovetop with a non-stick pan, or you can use a hot plate as well!

Directions

1. Cut the eggplant into 1/2-inch-thick slices. On the side facing up on a paper towel, brush it lightly with olive oil, just a little, so the seasoning sticks. Then start sprinkling the top side with the seasoning you have on hand or like. it. Shaking to your soul says that's enough if you like, but not so much that the seasoning is overpowering.

2. Time to warm up your non-stick pan and add about 2-3 teaspoons to coat your pan. Let the oil get hot enough that it gives you a little shake back and dance if you drop a little water on it.

3. I like to add the peppers of my choice and a few tomatoes in the warmed skillet now, but not in the center of the skillet. They’ll cook slower than the eggplant; you just want to blister them some. Then add your seasoned side-up eggplant face down in the skillet.

4. Brush a little olive oil on the top side showing and season as well. Let the sides start to shrink in some; I like to peek with a fork. When the bottom side is golden brown, it's time to flip it; flip and rotate your peppers as well. Add a few drops of olive oil to any veggies sticking.

5. Flip and rotate your eggplants until they are tender and a little brown/ grilled looking.

6. Transfer the eggplant and your veggies to a serving platter. Sprinkle with parsley or cheese. You can also serve with marinara sauce, if you like.