featured chef: Timber! of Johnson City

Why do I support local?

Josh Plesh, 2021-2025 Executive Chef;  2026 Advisor

During the growing season, the majority of produce in the Timber! kitchen is local.  We buy it because, personally, these growers are my friends. I want to support what they do. And as a professional, I trust these growers to grow it right. It tastes so much better, and fresher. The vegetables are still full of crisp water, and at their ripest most appealing stage. It’s full of nutrition. They have eye appeal. 

Timber! has also made our menu to be responsible full cycle. We are a zero waste kitchen.  Several dishes are made so that ingredients are flexible and can use what comes in from the farmer. The farmers inspire our seasonal rotating menu.

Hot Buttered Eggplant With Ragu

Steamed Rosa Bianca Eggplant with roasted cherry tomato and poblano ragu, urfa biber pepper, and cilantro 

It’s currently January and we’re posting this bold summer recipe as a way to help us look forward to all the bounty of the warmer months. 

(Chef Plesh provided the original base recipe. The below version is scaled down by ARCD staff and ARCD is responsible for any errors.)

 

Ingredients

Instructions

  • 2 large purple Japanese eggplants. (The Rosa Bianca variety that Timber! uses made be sold by your local farmers market vendor – they are famous for their buttery texture and being never bitter.)

  • 2 sticks Butter

  • Spices:

    • 1 Tbl Turmeric

    • 1 Tbl Urfa Turkish pepper   
    • Or could substitute a garam or curry masala at home
    • 1 teas. Black pepper
  • 1 Tbl Salt

  • 1/4 c. minced Garlic (about 1 head)

  • 1/4 c. Ginger, minced

  • 2 c. Red onion, chopped

  • 3 c. Poblano peppers (or similar mild heat peppers), julienned

  • 2 c. cherry tomatoes 
  • lemon
  • cilantro

Serve with jasmine rice.

Steam the Eggplant:

Cut the eggplant (keep the peel) in 1 inch thick slices and arrange on a steamer basket and steam until tender. After cooked, chop into bite size pieces and set aside.

Make the Ragu:

Melt the butter and add rest of ingredients and simmer until everything is tender but still has texture. Toss in the cherry tomatoes at the end to warm through and soften.

Serve!

Over rice, add the eggplant, and top with buttery ragu. Fresh cilantro is a perky topping, and give the dish a squeeze of lemon before you serve.