Our eggplants from the market were perfectly ripe, glistening purple, and begging to be used for dinner. Mom found a great recipe for Shrimp and Scallops with Asian Eggplant. This happens to be her favorite dish when we go out for Thai food, and we were all excited to discover how easily it could be made in our own kitchen. She served as chef for the night.
The eggplant was firm and juicy and the seafood was tender. The sauce was sweet, salty, and spicy at once, lightened by slices of fresh basil. We served it all over a bed of rice noodles, which cooked up in minutes. It was a satisfying meal that temporarily transformed our kitchen into a veritable Asian bistro. We will definitely add this to our repertoire and to our list of reasons to venture again to the farmer’s market.