A Trio of Vancouver’s Foodies Compete in a Recipe Challenge Using BC Greenhouse Grown Vegetables
Diana Chan, Joyce Lam, and Maggie Mei can be seen indulging daily in all sorts of delicious food around the city, and in their travels. If you don’t follow them already on Instagram, get on it, their handles are below. They seem to always be out, but we noticed that they are wonderful cooks at home as well. This year BC Greenhouse Growers dispatched veggies to a few of Vancouver’s chefs and food lovers so they could experiment with locally-grown produce. Eggplant, peppers, tomatoes, cucumbers, and fresh herbs were sent out to this trio of food-loving friends.
Diana Chan created a miso-glazed eggplant that looked impressive while seeming simple to create!
Joyce Lam made an incredible roasted veggie soup, perfect for the cooler weather we are getting now.
Maggie Mei made a Tortang Talong, a Filipino Eggplant Omelet with a plant-based substitute for the eggs. She even got out the blow torch to roast up the BC Greenhouse-grown eggplant!
The competition was indeed tough, but in the end, Diana Chan was awarded the coveted prize of a squeezable eggplant as well as some cash, which we anticipate she’ll spend on…. FOOD!
On behalf of BC Greenhouse Growers and vegetable lovers everywhere, thank you to this fierce group of competitors. Follow them to see what they are eating and drinking next!
Diana Chan’s Roasted Miso Eggplant
I love roasted miso eggplant and it’s so easy to make. Here is a quick recipe so you can make it at home using amazing BC Greenhouse Grown eggplants from right here in British Columbia. Fresh produce really makes this dish shine. Who else loves roasted miso eggplant?
Ingredients:
2 Eggplants, halves
3 tablespoon Miso
1 tablespoon Mirin
1/2 tablespoon Sake
1 tablespoon Sugar
1 tablespoon Sesame oil
Garnish: Sesame Seeds and Green Onion
Directions:
Mix miso, mirin, sake, and sugar until well combined to make the miso glaze
Take the halves of the eggplants and make a criss-cross pattern
Brush the eggplants with sesame oil and bake facedown at 400F for 20 minutes or until
tender.
Top the eggplants with miso glaze and broil until bubbly and caramelized colour.
Garnish with sesame seeds and green onion.
Serve and enjoy.
