• NYT E-Z Dinner - 84

    From Dave Drum@1:2320/105 to All on Sat Feb 3 16:17:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sweet & Sour Eggplant w/Garlic Chips
    Categories: Vegetables, Herbs
    Yield: 3 servings

    4 cl Garlic; very thinly sliced
    1/4 c Sunflower oil
    3 md Japanese eggplants;
    - quartered lengthwise then
    - cut in 2" pieces
    3 tb Soy sauce
    2 tb Light brown sugar
    1 tb Rice wine vinegar
    1 ts Red-pepper flakes
    1/2 c Fresh cilantro; rough
    - chopped
    1/4 c Fresh basil leaves; rough
    - chopped

    Set a small sieve over a heatproof bowl. Combine garlic
    and oil in a medium skillet and heat over medium-low.
    Cook garlic until light golden brown and crisp and the
    bubbles have subsided, 3 to 4 minutes, then quickly
    strain the garlic chips into the sieve set over the
    bowl. Transfer the garlic chips to a paper towel-lined
    plate, season with kosher salt and set aside. Transfer
    the garlic oil back to the skillet.

    Heat the garlic oil over medium-high. Add the eggplant
    in batches, adding more as they shrink in size and space
    permits, and cook, stirring occasionally, until cut
    sides of eggplant are golden-brown and skins are
    slightly wrinkled, 6 to 8 minutes.

    Add the soy sauce, sugar, vinegar and red-pepper flakes
    and reduce the heat to medium-low. Simmer, tossing the
    eggplant to coat, until sauce thickens, 1 to 2 minutes.
    Serve topped with fresh herbs and garlic chips.

    By: Sue Li

    Yield: 2 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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