Ed and other FlAGG gardeners grow amazing seasonal veggies. One veggie that seems to grow exuberantly in every box is eggplant, both Icebahn and Black Beauty. Ed bakes an amazing Eggplant Parmesan as does Stephanie. Another eggplant dish is the Icebahn Gone Thai. It is as follows: Ingredients 1/4 c. roasted sesame oil 3 small Japanese eggplants ( about 7 oz total) unpeeled, cut into 3-inch long,1/2 inch wide strips. 2 teaspoons minced garlic 2 teaspoons chicken bouillon mixed 1,3 c, water or yellow miso 1 teaspoon Thai red sauce Heat oil in heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fy until brown which is about 2 minutes. Add garlic and ginger and stir-fry 10 seconds. Add chicken broth, soy sauce and Thai. Stir until liquids ticken, about 30 seconds. Transfer to bowl and serve. This dish received a 2 Thumbs Up from my beloved.