Have you ever heard of fairy tale eggplants? Even as an avid farmer and gardener, I hadn’t seen this adorable twist on one of my favorite summer vegetables. Fairy Tale Eggplants are long, tiny versions of eggplant with a rich purple color. They are delicate, sweet, tasty and perfect for stir fry!
10 Chopped fairytale eggplants
Two cups of Brussels sprouts
1 can of chopped mushrooms
3 handfuls of regular mushrooms-We found some awesome ones which were locally foraged and tasted lightly like shrimp
2 cups of water
½ a cup of soy sauce
2 ounces of shelled edamame
Crushed red chili peppers
A Handful of sesame seeds
Heat the oil in a large pan and add crushed chili peppers and chopped vegetables. Leave the mushrooms for last.
Sautee the vegetables until soft
Add the water and cook for a bit longer
Then add soy sauce and mushrooms.
Add the sesame seeds and cook until the water is mostly evaporated.
Serve with a side of rice, chicken or whatever you’d like!
Photo Credit: Elizabeth Adan
Elizabeth Adan is a Freelance Writer, Publicist and Explorer. Aquaberry Bliss is a unique outdoor lifestyle site dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.
3 thoughts on “Fairy Tale Eggplant and Mushroom Stir Fry”
Such beautiful photographs and the dish looks delicious, lovely variety of tastes and textures.
Thanks so much!