I have used this low oil method for frying eggplant for years. I thought I invented it, but obviously not! Works a charm.
I am going to make this aubergine kuku.
Saved this. Sounds amazeballz.
Made this tonight. Added a couple bird chili’s. Used the rest of the can of coconut milk to cook the rice (along with water, natch). This was definitely good, I need to tweak it a bit. Thai basil for sure. But really good - great mouthfeel. I did do the eggplant in the pan and I did not increase the olive oil (lots of comments did oven or increased the oil. I’d stick with this. Served with a side of Filipino tomato cuke salad based on this https://townandcountrymarkets.com/recipes/kamatis-filipino-tomato-cucumber-salad
More heat of course.
Eggplant with garlic sauce for dinner tonight. Used Japanese eggplant, more or less doubled the garlic and tripled the ginger. Delicious!
in Noe on 27th and Church?
Yes, it’s a favorite, especially for the bargain lunch specials. The atmosphere of this restaurant is perfect for me, simple, white walls, high ceilings, big windows, food is always piping hot. I just have to remember to ask for less saucy.
My favorite server, Esther, is there on Mondays.
I am going to use my most recently picked eggplants in a Moldovan ghiveci tonight.
The Bulgarians and Romanians make a similar style of vegetable guvech. This Israeli author suggested serving it with polenta or mamaliga, which is what I will do tonight.
Gyuvetch entered Israeli cuisine through the Jewish immigrants who came from the Balkans.
This eggplant and bechamel conchiglioni recipe looks good.
José Andrés’ recipe:
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other eggplant and honey recipes
