Farmer’s Market Recipe: Eggplant & Chanterelle Sautee

Local recipes inspired by fresh ingredients found at the Covington Farmer’s Market

Sauteed Potatoes, Eggplant & ChanterellesIngredients:
6 – 9 red potatoes (Slice of Heaven Farm)
1 large eggplant (Father & Son Farm)
1/2 pound of chanterelles (Grow.Farm)
Fresh goat cheese (Farmhouse Dairy)
2 green onion stalks, chopped (Slice of Heaven Farm)
1 clove of garlic, minced
rosemary, thyme & a touch of sage
extra virgin olive oil, or other oil of choice
sea salt & white pepper

Slice the potatoes in thick medallions and quarter. In a large saucepan, sauté 1/2 the garlic in a tablespoon of oil. Add the green onions, herbs & spices. Let simmer for a second more, until everything softens. Add the potatoes and mix, cover and let simmer on medium heat, tossing occasionally. Cook until potatoes soften. Eggplant & chanterelles

Slice the eggplant in medallions as well, but leave round. In another large saucepan or skillet heat a tablespoon of oil on medium heat. Once the oil begins to steam, add the eggplant medallions. Add the chopped chanterelles and the rest of the minced garlic around the eggplant. Flip and mix occasionally, cook until the eggplant has browned slightly on both sides.

Plate the potatoes and top with the eggplant slices. Cover with the sautéed chanterelles and garlic. Crumble with fresh goat cheese and dress with a sprig of rosemary. Enjoy!