I don’t know what took me so long to post my best-loved eggplant recipe. I’ve been cooking it quite often for the last ten years and every time I’m amazed all over again how delicious it is. The recipe takes almost no time and effort to make, so all you busy bees out there can easily cook it on a weekday night.
You will need:
- 3 slim Asian eggplants about 12-13 inches long each or 5 small regular eggplants, about 2 lb overall
- 4-5 Tbsp canola oil
- 3 large garlic cloves, minced
- 4-5 Tbsp low sodium soy sauce
- 1-2 Tbsp rice vinegar
- 2 tsp finely chopped fresh dill (substitute with cilantro if unavailable)
- Salt and black pepper, as needed
Cut the eggplants into about ½ inch cubes or a bit larger. Alternatively, you can cut them into 1 ½ long and ½ inch thick strips. In a wide pan, heat oil on a medium high heat and add the eggplants. Cook, stirring often, until they get translucent and lightly browned. Add soy sauce, rice vinegar and garlic and give a good stir. Cook, tossing, for another minute or so. Stir in dill. Season with black pepper and add salt, if needed.
Remove from the heat. Serve cold or at room temperature. Goes well as a cold appetizer, side dish to fish or poultry or a topping for hot rice.
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