Baby eggplant, Sesame seeds & plum w/blackberry jam&Rice

[Guest guest]

Baby eggplant, Sesame seeds & plum w/Rice

 

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This recipe only serves 2. Please multiply for families w/children & etc!

 

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Ingredients:

 

4 baby eggplants

1 bunch Italian parsley

4 small shallots

2 garlic buds

1 purple plum

3 tbls raw Sesame seeds

2 tbls sesame seed oil

2 tbls cold-press olive oil

3 tblsp blackberry jam [fruit juice sweetened]

Salt

 

 

Your favorite rice

[in this recipe I love " Wild Pecan Rice " from Louisiana because the nutty flavor

works beautifully, but any rice will do]

 

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1] Start your rice. I love to cook rice w/unchicken broth instead of water, but

however you like it.

 

2] Sliver the eggplants w/a sharp knife into tiny circles.

 

3] In a glass jar, combine slivered eggplant, sesame seeds, sesame seed oil &

olive oil. Slowly rotate jar to coat all ingredients.

 

4] Finely chop shallots & Italian parsley by hand or processor. Divide parsley

in 2, 1 part to cook in sauce, 1 to use as raw garnish.

 

5] In a saute pan, nonstick or cast iron, however you like, combine sesame oil,

olive oil, shallots, and eggplant/sesame seed mixture. Let them saute slowly,

about 15 minutes.

 

6] Chop the plum into 1/8' cubes.

 

7] Add plum & saute.

 

8] Add fruit juice sweetened blackberry jam.

 

9] Taste vegetables. When still a bit crunchy do this:

 

9] Boil 1/4 cup water. Add to sauce & cover immediately. Turn up heat for 30-60

seconds. Add 1 tbls salt, and 1/2 of raw Italian parsley.

 

Take vegetables off stove and let relax/steam/set at least 10 minutes.

 

Fluff cooked rice.

 

Garnish rice w/raw Italian parseley & serve w/hot eggplant mix.