Subj : NYT E-Z Dinner - 84
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:25:00

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
           Salt
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It could be the best thing since the invention of the donut.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.