Braised Chinese Eggplant with Sun Dried Tomatoes
1 pound chinese eggplant, (about 4)
Remove the stem end of each eggplant, cut each eggplant in half lengthwise, and slice each on the diagonal into 1/4 inch thick.
3 tablespoons olive oil
3 garlic cloves, minced
1 jalapeno pepper, finely chopped
1/4 cup sun dried tomatoes, diced
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 small tomato, peeled
seeded and diced
1 tablespoon chopped fresh cilantro leaves
Heat the oil in a large skillet. Add the garlic and jalapeno pepper and cook over high heat until the garlic is soft. Add the sun-dried tomatoes and eggplant. Turn the heat to medium. Cook and stir for about 5 minutes until the eggplant is tender. Add the soy sauce, vinegar and sugar to the skilled. Cook until the liquid is absorbed. Add tomato and cilantro. Stir to combine. Remove from the heat.
**This popular dish is always made with garlic, vinegar and soy sauce. It is great to serve cold on crisp baguettes, in a sandwich, or as a vegetable side dish.
i don't know if i just didn't do the right combination but i was disappointed in the flavor. I would not make this recipe again
Great and easy. I didn't even have either type of tomato and it was still good. (I'll try the REAL recipe next time. It sounds very interesting.) Needed salt.
Anonymous, Location not stated.
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