IMG_5522 Today's Crop by Isabel Cutler

Isabel Cutler | all galleries >> Galleries >> How does your garden grow? > IMG_5522 Today's Crop


03-AUG-2007

Escaped the hornworm! From a packet of mixed Asian egglant seed.

Canon PowerShot A610
1/10s f/4.0 at 8.5mm hide exif

other sizes: small medium original auto

comment |

Isabel Cutler		04-Aug-2007 17:31
Mostly I make Chinese eggplant with garlic: Prepare the following sauce and set aside: 2 tbsp soy sauce (I like Kikkoman Lite - green label) 2 tbsp sugar (1 tsp of Splenda should suffice) ¼ tsp salt 1 tbsp Worcestershire sauce ¼ cup water Cut an approximate 1 lb. washed eggplant into ¾" cubes. No peeling necessary. Place cubes in a plastic bag and add 1-2 tbsp oil and toss to thoroughly coat all. Place in a microwaveable bowl or casserole and cover. Nuke on high for about 2 minutes, or until the eggplant starts to look more translucent and it isn't so hard. You don't want it to be thoroughly cooked. While it's nuking, sauté two large mashed garlic cloves in 2 tbsp canola oil. Don't let it brown. Drain the nuked eggplant to prevent splattering and add eggplant to the hot oil. Toss and cook eggplant about 2-3 minutes longer or until it seems almost done. Add the prepared sauce and cook over medium high heat until it is largely absorbed. Great with rice. Isabel

Judith Barnett		04-Aug-2007 17:07
Nice ones, have you ever grilled it?

Type your message and click Add Comment

It is best to login or register first but you may post as a guest. Enter an optional name and contact email address. Name
Name Email
help	private comment