Tofu and eggplant, with the weird (but inoffensive) addition of some chard from the farm. Jason picked me up a few cute little Japanese eggplants, and they turned out so silky and tasty. Seasoned with soy sauce, brown sugar and chili crisp, and then served with spicy peanut sauce from the NYT. All tastier than I expected and I was happy to be using the skillet even if I was consigned to the porch.
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