Asian Style Eggplant

I was at the fair one year when our kids were young and we were looking at the animals. We came across a pot belly pig and I'll never forget what the guy next to me said. He said, you're the ugliest dam thing I ever saw, but you sure taste good. I think eggplant isn't far off that description, it's not an attractive dish, but it tastes so good.

If you're a fan of eggplant then you'll love this dish. Always buy eggplant when they're around $1.79 each. Never buy eggplant by the pound, it's way to expensive. The key to this dish is to cook the eggplant in a covered sauté pan, if you don't cover while cooking the eggplant will dry out and burn.

Ingredients:
 

2 large eggplants
2 tablespoon canola oil
1/8 teaspoon salt
1 tablespoon crushed garlic
3 tablespoons soy sauce
1 tablespoon sesame oil
Pinch red pepper flakes

Preparation:

Peel the eggplant and cut in half lengthwise, into 1/4's and then into 2" pieces . The eggplant really cooks down so you need to start with big chunks. Place the eggplant in a 12" sauté pan and add the canola oil, water and salt. Cover and cook the eggplant on medium to medium low, stirring every few minutes. As the eggplant cooks add a tablespoon of water if the eggplants looks like it's starting to burn and turn down the heat. The eggplant actually takes longer than you think cook, about 30 minutes.

After 25 minutes, add the crushed garlic, soy sauce, sesame oil and pepper flakes. Cover and continue to cook the eggplant for another 5 minutes till done and you're ready to serve.

Main Course Suggestion:
Grilled Garlic and Ginger Marinated Pork Chop