Mmm, mouth-burningly tasty.

[the_drifter]

Finally made eggplant without drenching it in oil by mistake -- sliced it thinly, stir-fried it with just a touch of grapeseed oil until it was brown and soft, tossed in some good tamari soy, set it aside. Then sauteed a red bell and an anaheim with garlic, ginger, lemongrass, habanero, and lime. Now I'm just waiting for the quinoa to finish

Comments

[executrix]

Possibly I'm acting on faith rather than science, but I read that if you squish the sliced or cut-up eggplant in a paper towel or kitchen towel to dry it out a little, it absorbs less oil.