May 17, 2012
Recipe: Sautéed Chinese Eggplant, Red Pepper, Garlic and Cilantro
6 Chinese Eggplants
5 Garlic Cloves
2 Red Bell Peppers
A Bunch of Cilantro
What should I do now?
Cut the Chinese eggplant diagonal and place in a bowl. Add salt (this removes bitterness of eggplant) and let sit for about 30 minutes.
In the meantime, mince the garlic cloves, slice the red bell peppers into strips and chop up the cilantro.
Return to the eggplant in the bowl and place into a colander, using paper towels to aid in the process of removing all of the excess water from the eggplant.
Heat a pan with olive oil and sauté eggplant in batches (or use more than one frying pan) so that both sides are browned.
Once all of the eggplant is sautéed, drop the red pepper into the same frying pan you've been using (add a drop of olive oil if needed) and saute for about 3-5 minutes until slightly soft.
Now, get a container (I use glass tupperware) because you are going to LAYER these in the following order: eggplant, red peppers, sprinkle some minced garlic, sprinkle the cilantro. Repeat.
Let this stand for a little bit so the juices can get all up around each other.