Braised Eggplant with Bacon and Tomatoes via The Thousand Recipe Chinese Cookbook |
- 6 bacon strips, cut into 2-inch sections
- 4 tomatoes, peeled and quartered (we didn't peel them because we're lazy. We also cut them into eighths because they were really big).
- 1 eggplant, peeled and cut into 1-inch cubes (we also soaked them in water and teaspoon of salt for about half an hour. Then we drained the water. The Wife assures me this is some form of sorcery that removes the "impurities" and "humours" from the eggplant)
- 1 to 2 garlic cloves, crushed (there is no such thing as too much garlic. If you want 12 cloves in there, go crazy. I'm definitely using more garlic next time)
- 1/4 teaspoon salt
- pepper to taste
Directions
- Place bacon in a cold pan (we used our enameled cast iron dutch oven), then heat and brown lightly. Do not pour off the fat. Add garlic and stir-fry for a couple minutes.
- Add eggplant cubes and stir-fry to coat with the bacon fat. Reduce heat to medium and cook, covered about 5 minutes, or until eggplant has softened (we left the lid off, because that's what badasses do). Stir once or twice during this time.
- Gently stir in tomatoes. Reduce heat to low and cook, covered, until eggplant is done, about 5 minutes more. Season with salt and pepper (we added the salt as soon as we put in the tomatoes, since this helps to break the tomatoes down a bit).
- Serve over brown rice. Or white rice. Or noodles. Or Cap'n Crunch. Whatever floats your boat.
UPDATE: Here's a link to the YouTube video for this recipe! You're welcome!
Good times! |
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