Nature’s Creation Farm Rooted and Growing Since 2000

Community Supported Agriculture - From Our Farm to Your Table

Eggplant Teriyaki Fall Recipe. This recipe serves 4. Ingredients: 2 cups 3 ¾ cups to taste 1 medium 4 cloves 1-2 ¼ cup ½ tsp 1 tsp ½ cup

Rice Water Fenugreek (optional) Leek, sliced Garlic, minced Eggplants, thinly sliced, ¼” at most Tamari or Soy sauce Ginger, fresh, grated Lemon juice Pineapple chunks (optional)

Eggplant (eg-plant) n. A plant, Solanum melongena esculentum, of the nightshade family, cultivated for its edible, dark-purple or occasionally white or yellow fruit.

Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Steam rice with water and fenugreek. Heat skillet with olive oil. Add sliced leek and garlic. Lay strips of eggplant on top of simmering garlic & leek. Sauté on both sides for a few minutes while you make the sauce. In a bowl, mix tamari or soy sauce with ginger and garlic. Add lemon juice and pineapple to skillet. Sauté until golden and bubbly. Serve on rice.

Leek (lēk) n. A plant, Allium ampeloprasum, of the amaryllis family, allied to the onion, having a cylindrical bulb and leaves used in cookery.

You can find us at the Shelton and Olympia Farmers’ Markets For more information and cooking videos go to http://naturescreationfarm.com (360) 426-6693 [email protected] http://naturescreationfarm.com