leave your inhibitions at the door
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I also spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
Since very few people read the blog back then, I figured I’d repost the recipes now to a wider audience of ten. And yes, I know it’s a lazy way to fill up space. I’m only posting the recipes, but if you need help with filling out a fantasy football lineup, I’m there for you.
This week, two recipes featuring Japanese eggplant.
Chilled Spicy Eggplant
I’ve made this 1,000 times over the past 15 years and it’s always been a hit. It’s a simple little Asian-inspired appetizer that only takes a 2-3 minutes of active cooking.
1 – Place the sliced eggplant in a steamer for about 15 minutes until soft.
2 – In a small pan, heat the canola oil for a minute or two over medium heat. Add the pepper flakes and cook for 30-45 seconds, but don’t let them burn. Remove from heat and stir in the soy, vinegar, sugar, and sesame oil.
3 – Pour it over the eggplant and chill. Right before serving, sprinkle it with the green onion. That’s it!
Japanese Eggplant with Haricots Verts and Thai Red Curry
I only meant to post one eggplant recipe, but I had a few more extra ones. I found this one on Epicurious.com.
Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes.
Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.