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The Importance of Being Eggplant

May 19, 2011

Nothing drives me more crazy than when recipes are clearly way off in their serving size, proper amounts of ingredients, etc. So I may as well fess up and say that in my last post, Eggplant Red Pepper Pasta, I definitely only used 2/3 of an eggplant rather than a whole one! So I ended up with a bit leftover and because it’s never fun to make the same thing twice in a row, I turned it into this side.

Spicy Eggplant

Leftover eggplant (or a whole one if you’re making it for lots of people) cut into thick matchsticks
Sesame oil

Spread in a single layer onto a baking sheet (line with waxed paper to prevent them from sticking) and drizzle with a bit of sesame oil. When slightly browned, transfer to a nonstick pan and cook on medium-high heat. Once hot, add:

Chili pepper flakes
Soy sauce (just a few splashes, stir until it burns off)
Rice vinegar (small splash, let this burn off too)

Very simple and may not look like much, but extremely delicious! Makes a great small dish for one.

Make With: Sauteed Broccoli and Tofu, Crispy Noodle Cake, Simple Fried Rice

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