Here is a simple and delicious way to prepare Kohlrabi. I served this with Teriyaki Salmon (cooked on the grill!) and rice.

Kohlrabi with Garlic, Ginger and Scallions

3 Kohlrabi bulbs, peeled and julienned

1 or 2 cloves garlic, minced

1 inch of ginger, peeled and minced or grated

3 scallions, sliced thinly

1 Tbs soy sauce

1 Tbs rice wine vinegar

1 Tbs peanut oil

Heat skillet with peanut oil until hot. Add Kohlrabi and cook until starting to brown on some edges (about 4-5 minutes). Add the garlic, ginger and scallions. Stir until fragrant (about 1 minute) then add the soy and vinegar. Stir and cook until the liquid is absorbed, about 2-3 more minutes. Enjoy!

The Japanese eggplant at my farmers market is awesome right now so I am making this dish alot! See the post about the dinner made with my sister about a week ago for finished dish photo. Here you can also add chili sauce (1-2 tsp) if desired with the soy sauce.

Szechuan Eggplant

(adapated from Madhur Jaffery’s World Vegetarian)

about 1 lb skinny japanese eggplant

2 Tbs peanut oil

2 scallions, cut into rings

2 tsp ginger, minced

3 cloved garlic, minced

5 tsp soy sauce

2 tsp sugar

2 tsp rice vinegar

1 tsp sesame oil

chopped cilantro

Cut the eggplants into chunky triangles (also called roll cut). Steam for about 12 minutes or until tender.

In a wok or skillet heat the oil. Add scallions, ginger and garlic. Stir for a minute then add eggplants. Add soy sauce, sugar and vinegar. Stir and cook 3 minutes. Add sesame oil and serve with a sprinkle of cilantro on top.

My kids love eggplant on pizza and eggplant parmesan but I have had a hard time getting them to eat it any way that doesn’t include breading. I bought some beautiful small eggplants at the farmer’s market and decided that I would try once again with the kids. I served this with Chicken Teriyaki.

Ginger and Garlic Eggplant

4 small eggplants (I often use Japanese eggplants for this dish), roll cut, or cut into 1 inch slices on the diagonal.

4 slices of ginger, diced

3 cloves garlic, diced

3 scallions, cut into rings

1 1/2 Tbs peanut oil (or canola)

5 tsp soy sauce

2 tsp rice wine vinegar

2 tsp sugar

Because eggplant can soak up a large amount of oil, I steamed the eggplant first. Put eggplant pieces in a steamer and steam for about 10 minutes, or until tender.

Heat oil in wok and add the ginger, garlic and scallions. Cook until fragrant then add the eggplant. Stir several times then add the soy sauce, vinegar and sugar and toss to coat the pieces. Cook for about 2 more minutes to thicken the sauce.

Serve with rice. My pictures did not come out well, you can see the dish on the posting for Teriyaki Chicken.

Most of the kids were very reluctant to try this, however my oldest braved it and with a small smile told me that it was “actually pretty good”. Persistence pays off!