It is, the first week of spring quarter. The expansive blue
skies look over melting heaps of snow, refrozen puddles, and peeking through
dirt patches. The extremes of Chicagoland weather, while terrifying at first
(40 tornados in 1 day!), truly bring out the subtle and varied beauties of
nature.
I have a fresh bundle of Thai Basil smuggled over from sunny
California, Japanese eggplant, and a couple of free hours on hand. What should
I do? Well, cook some tasty eggplant of course! Below is a slightly tweaked
recipe from Tyler Florence. I’ve been making it since my Junior year of
undergrad. The combination of sweet, salty, and spicy keeps me coming back. It
is a …with tea, tested and approved recipe!
Adapted from Tyler Florences' Szechwan Eggplant
3 Japanese eggplants cut in ½-1 inch pieces
3 tablespoons Vegetable oil (for frying the eggplant)
1 inch peeled an minced ginger
3 peeled and minced garlic cloves
Red pepper flakes to taste
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
3 tablespoons Vegetable oil (for frying the eggplant)
1 inch peeled an minced ginger
3 peeled and minced garlic cloves
Red pepper flakes to taste
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
½ cup of water or more
2 green onions, sliced in ½-1 inch segments
½ cup Thai holy basil leaves lightly chopped (very important!)
½ cup Thai holy basil leaves lightly chopped (very important!)
Salt and pepper
1. Pour the oil into a large pan, and fry the eggplant on medium high
heat (in batches if needed). I do this until there are some brownish
caramelization marks on each side.
2. Sprinkle eggplant with salt and pepper.
3. Remove the eggplant.
4. Add more oil if needed. Fry the garlic, ginger, and red pepper
flakes for a couple of minutes on medium heat. You should smell some tasty
aromas.
5. Add back in the eggplant.
6. Add in the soy sauce, rice vinegar, brown sugar, and a half cup of
water. Cook until the sauce is absorbed. Add more water if you want the
eggplant to be softer. I like mine very soft, and almost falling apart, so I
usually add about 2 cups of water in smaller batches.
7. A couple minutes before you take it off the stove, toss in the
green onions and Thai basil. Continue cooking until you see the leaves wilt and
look kind of like cooked spinach.
