recipes

Eggplant w/Garlic & Soy Sauce

So.

Thanksgiving was something of a downer onaccounta some unpredictable events, but to get back "in the swing of things," as the saying goes, I thought I'd post these two recipes which sorta makes up for missing out on the festivities.

The recipes are both v. simple but you have to understand, I come from a family where my mom made makes meals which look like this.

365, y'all. Everyday.

I'm surprised I'm not morbidly obese, but I think the secret is in vegetables, vegetables, vegetables. I heart broccoli and carrots and bell peppers and asparagus and oh cucumbers, tomatoes....hmm...I'm getting hungry. You?

Ingredients:
-oil
-4 medium sized Asian Eggplants
-3 to 4 cloves of garlic, minced
-soy sauce
-sugar
-2 star anise (optional)

1. Wash the eggplants, trim off the tops and peel the skin off in alternating portions with peeler. Cut eggplants into 1 inch slices on a diagonal angle.

2. Heat skillet with 3-5 Tablespoons of oil and add minced garlic, star anise if desired. Stir lightly.

3. When oil is hot and garlic is fragrant add eggplant and mix well so all sides of eggplant pieces are lightly coated in oil. Cover with lid for 3-5 minutes or until eggplants are slightly limp.

4. When eggplants are soft, add generous amount of soy sauce. Mix well to coat. Cover again with lid to steam and marinate for about 3 minutes on medium to medium-low heat.

5. Turn heat back on high, let eggplants cook a few minutes more. When almost done, add sugar. (If add sugar too soon, results in sticky eggplants!) Toss lightly to mix, remove from heat and serve.

Posted by Cathy at December 1, 2004 11:03 PM