I always enjoy eggplant in stir fry dishes but when I make it myself, it's always a bit chewy and underdone. I was recently drawn to this Mark Bittman recipe in the New York Times since braising the eggplant guarantees it will cook through.It's a very easy weeknight recipe that involves minimal chopping and a short cooking time. The eggplant requires no preparation besides cutting it and enoki mushrooms tend to be easy to clean and pull apart.
http://www.nytimes.com/recipes/1014735/Braised-Eggplant-Pork-and-Mushrooms.html
No comments:
Post a Comment