Kosher Side Dishes
| Eggplant with Garlic |
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A KosherEye Signature Recipe Ingredients: 1 eggplant (about 1 pound) Directions: Peel eggplant and slice crosswise 1 1/2-inch thick. Cut each slice into 1/2-inch strips, then cut strips every 1/2-inch to make rectangular pieces. Boil 2 quarts of water in large saucepan. Add eggplant, brining to a boil, and boil for 2 minutes. Drain. Set a frying pan or wok over high heat. When hot, pour in the oil. Add minced ginger to oil and mix a few times, then add the scallion pieces and pepper flakes and mix for a few seconds. Add garlic and let it sizzle for a few seconds; stir and toss continually. Add blanched eggplant and stir-fry until all pieces are hot and coated with oil. Add soy sauce and sugar and mix well. Pour in 1/4 cup water, turn heat to medium, and cover the pan. Cook for 3 minutes, mix again, dish up and serve at once. Sprinkle with fresh basil, if desired. Notes: Yield: Serves 4 *KosherEye likes to use a mixtue of part Roasted Sesame Oil and part vegetable oil. We suggest Joyce Chen Roasted Sesame Oil. |
