Friday, May 23, 2014

Cod with Southeast Asian Eggplant

Remember the cookbook, The Enchanted Broccoli Forest by Mollie Katzen? Well, if not, no matter, but this is one of her recipes by way of Prevention Magazine. I was flipping through the pages and this Southeast Asian Eggplant caught my eye. It looked so good and I was picturing it making a lovely "bed" for some miso black cod. Just search for black cod on this blog and you'll get the recipe for that. My daughter-in-law taught me how to make it and it's a great recipe!
Southeast Asian Eggplant
2 Tbsp canola or peanut oil
2 lg eggplants (about 3 lb), peeled and sliced lengthwise (½" thick) and then crosswise into ½"-thick sticks
1 med red onion, sliced
¼ tsp salt
3 lg cloves garlic, minced
2 serrano chile peppers, thinly sliced (careful when handling; avoid touching eyes)
⅓ c dry sherry or ¼ c rice wine vinegar
¼ c water
2 Tbsp packed brown sugar (I used one T of agave nectar)
2 Tbsp reduced-sodium soy sauce
Juice of one lime
1 c (packed) fresh mint leaves, coarsely chopped
1. PLACE large skillet or wok over medium heat. Swirl in oil to coat pan. Add eggplant, onion, and salt and cook, stirring, about 5 minutes.
2. ADD garlic, peppers, and sherry and cook, stirring, 5 minutes longer.
3. COMBINE water, , soy sauce, and lime juice in small bowl. Stir into eggplant mixture. Cover, reduce heat to low, and cook, stirring frequently, 10 minutes or until eggplant has reduced in volume by about half.  Remove from heat and stir in mint.

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