The earth releases a pleasant and deep sigh and then it is autumn. The heat has escaped calmly and slowly, easing itself out backwards. In its place: a caressing breeze, an azure-sea sky, turmeric-golden tree leaves, and the definitive shift of pressures and change of season. The air that cradles our lungs is crisp, and we feel as though we could stroll forever – bleeding seamlessly into the atmosphere and fall landscapes. This is fruition to me – my favorite season. A lightness, a fullness, a sweetness, a spiciness. A period of harvest, farewell, greeting, and contentedness. A beautiful vehicle to the season of hibernation and quiet. We are kindred in spirit.
We’ve been enjoying the final whispers of our eggplants. They were very good to us this year – instrumental in producing all shapes, sizes and colors. As the inevitable frost will be the finality of some crops – it will bring a revitalization to others – such a harmonic aspect of the garden. Kale, for instance – an undeniable sweetness is invited to its leaves once frost has been tasted. But indeed we are bidding our eggplants a final descent. And to myself and them I muse – why not allow them a presence in the seasonal atmosphere?
I entitled this dish as a salad because I was generally at a loss. It’s lovely, seasonal, somewhat conversational, and a delight on the taste-buds. I think it’s best served atop rice or over a bed of spicy greens. Good tidings brings sweet and sour eggplant, coupled with fennel, green apple, and walnut.
Is it autumn where you are?
- 1 lb eggplant sliced thin/diced (depending on size)
- 1 tbl grapeseed (or preferred) oil
- Sweet and Sour Sauce:
- 2 tbl rice vinegar
- 1 tbl tamari
- 2 tbl brown sugar
- ¼ tsp fish sauce
- ¼ tsp arrowroot powder
- ½ bulb fennel sliced thin/shaved
- 1 green apple cored and diced
- ½ cup walnuts lightly crushed
- heat oil in a medium skillet and sautee eggplant over medium-high heat until golden/brown, 5-7 minutes.
- whisk together ingredients for sweet and sour sauce.
- lower heat, make a well in the center of the sauteed eggplant and pour in the sauce.
- allow to bubble and thicken slightly and incorporate the eggplant into the sauce. if it becomes too thick add a tablespoon or so of water.
- combine sliced fennel, apple, and walnut. add eggplant.
- garnish with fennel frond and sesame seeds
- serve with rice or atop a bed of mixed spicy greens
Oh your eggplants look lovely! Great idea pairing them with apple and walnuts too – autumnal and yet still supremely unique <3
Thank you lovely Claudia! I had a lot of fun cultivating eggplants this year. My first eggplant I ever attempted to grow was trampled and absorbed by a local herd of deer at the time. Since I adore eggplants so much, I made it a point (or full on mission!) every year after that to make sure that if anything flourished it was eggplant. Success ever since, ha! There are so many different breeds it’s truly fascinating! They work well in this salad. Mr. Rooting the Sun isn’t the first to reach for eggplant, but he devoured this dish. Happy autumn lovely! ♥