Subj : 100 Easy Dinners - 84 To : All From : Dave Drum Date : Sun Dec 08 2024 16:15:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eggplant Adobo Categories: Vegetables, Herbs, Rice Yield: 4 servings 5 tb Neutral oil 1 1/2 lb Small Italian eggplant; in - 1" cubes Salt & pepper 1/4 c Soy sauce 1/4 c Unsweetened coconut milk 2 tb Distilled white vinegar 1 tb Turbinado or light brown - sugar 1/2 White onion; thin sliced 3 cl Garlic; minced 1 Fresh or dried bay leaf 1/4 c Chopped basil; add'l small - leaves as garnish Steamed jasmine rice; to - serve In a 12" nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant. Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, 1/2 teaspoon pepper and 2 tablespoons of water; mix well. Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute. Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil. Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm. By: Kay Chun Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... "If you stay in Beverly Hills too long you becomes a Mercedes" -- R. edford --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .