This is the second year that we’ve planted Chinese eggplants in the garden with resounding success. Undoubtedly, these are one of the easiest, no fuss, take-care-of-themselves plants I have, and the yield is incredible. Come mid to late summer, I have more eggplants than we know what to do with, and I’m always getting creative to figure out to how eat all of these pretty purple veggies. In all honesty, I’m not a huge fan of eggplants, but the first time I made this eggplant garden stir fry I knew this was going to be my favorite way to go through our late summer harvests! Thus, it was the perfect recipe to partner with Suite One Studio for our monthly Garden to Table series. We’ve served this dish for a crowd a couple of times and the Suite One Studio serving bowls make this meal look so incredibly good at a party! Get the recipe on the Suite One Studio blog this month and snag yourself one of Lindsay Emery’s gorgeous serving bowls (also here) for your next garden potluck! Get the Recipe —>
