16 August 2011

Best Eggplant Ever

I got this dish perfect tonight after a couple of somewhat successful tries over the last few weeks.  It's called a salad here, but in the US it would just be a side dish, although it can be served hot or cold or at room temperature.  I think I like warm best.  Here's how I made it.

Vegetable oil
5 small eggplant, sliced thin
5 medium tomatoes, sliced thin
3 small peppers (hot or sweet or a mix), sliced
Handful of jusay, chopped (you could use chinsay, or a bit of dill, or rayhon, or green onions)
4 large cloves of garlic, chopped
Sprinkle of 80% vinegar
1 Tablespoon soy sauce, optional
Salt, if needed
Crushed red pepper, if needed

Fry the eggplant in vegetable oil till soft.  Eggplant sucks up oil so you might end up using more than you wanted to.  You could also steam the eggplant first in the microwave or roast it in the oven, but I think it's best fried.  When the eggplant is soft and just starting to fall apart, add the tomatoes, peppers, jusay or other greens, and the garlic and stir-fry for a minute or two till the tomatoes and peppers are starting to soften.  Turn off the heat and add the vinegar (obviously you'll need more if yours is only 5%- using a stronger vinegar results in less liquid at the bottom of the dish), soy sauce if desired, and salt and pepper to taste.  Serve immediately or let it cool off a bit.  It's also delicious the next day with fresh naan.

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