Herons Sweet and Sour Eggplant Recipe

Thank you to Herons Chef Scott Crawford for sharing his Sweet and Sour Eggplant at the market on Abundance Day and the recipe!

2 cups local eggplant peeled & diced
¼ cup sake
2 tablespoons rice wine vinegar
1 teaspoon yuzu juice or lime juice
1 tablespoon white sugar
1 teaspoon honey
1 tablespoon soy sauce
1 tablespoon Kanzuri paste or Thai chili sauce
1 sprig fresh cilantro chopped
3 chives sliced

Method: In a large sauté pan simmer the Sake, vinegar, sugar honey, soy sauce and chili sauce until it thickens slightly. Add eggplant and cook for 2-3 minutes until it begins to soften. Add yuzu juice and fresh herbs, can be served hot or chilled.

Makes 4 servings.