| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Asian |
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
bn |
Fresh cilantro; stems trimmed |
| 5 |
tb |
Canned low-salt chicken broth |
| 2 |
|
Green onions; chopped |
| 2 |
lg |
Garlic cloves |
| 1 |
sm |
Jalapeno chili; chopped |
| 1 |
tb |
Minced peeled fresh ginger |
| 4 |
tb |
Peanut oil |
| 1 |
|
Eggplant; cut lengthwise into |
|
|
; 3/4-inch wide |
|
|
; slices and slices |
|
|
; cut crosswise into |
|
|
; 3/4-inch-wide |
|
|
; strips (1 |
|
|
; 1/4-pound) |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and
ginger in processor and puree until paste forms.
Heat 2 tablespoons oil in heavy large nonstick skillet over high heat
until very hot. Add half of eggplant. Cover skillet and cook until
eggplant is tender and beginning to brown, turning once, about 5
minutes. Transfer to paper towels. Repeat with remaining 2
tablespoons oil and remaining eggplant.
Add cilantro paste and soy sauce to skillet and stir over medium-high
heat 2 minutes. Return eggplant to skillet and add remaining 4
tablespoons broth. Stir until sauce thickens and boils and eggplant
is heated through, about 3 minutes. Season with salt and pepper.
Serves 4.
Bon Appetit November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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