This farm recipe is a perfect finger-food, appetizer. Boil eggplant leaving it whole and dip into the spicy peanut sauce.

We have year round eggplants in Hawaii and thanks to our grafted eggplant trees we have an abundance. As much as I tried to incorporate eggplant into our menu at the farm, there were many fruits that were going bad before we could eat them.

I don’t think that will be a problem now with this new recipe.

Yesterday, I picked all the eggplants off one of the trees and decided to boil them in a big pot of hot water. It took about 5-10 minutes and I waited for them to turn soft and pliable. In the meantime, I made a quick peanut sauce with Thai peppers.

What’s nice about this recipe is there is no fat/oil used during the cooking process and as you probably know, eggplant is usually such a sponge soaking up a lot of oil. Simply drop your long-type eggplants into boiling water and reduce the heat to a simmer. When they are soft, remove and drain.

To make the peanut sauce you will need:

• 1/2 can of coconut milk
• 2-5 chopped Thai chili peppers
• 2-3 tbs of Adam’s Organic Smooth Peanut Butter
• 1 tbs of Maui sugar
• 1/2 tsp of Hawaiian sea salt

Combine all ingredients in a small sauce pan and stir with a whisk until heated.

Place you eggplants on a platter with a bowl of the spicy peanut sauce and start to dip. What a great way to eat this amazing vegetable.