Hot & Sour Garlic Braised Eggplant
Source of Recipe
Internet
List of Ingredients
1/2 - 1 eggplant, unpeeled
1 large baking potato, unpeeled
1/2 c. vegetable oil
1/4 c. sliced garlic
1 1/4 c. thinly sliced onions
2-4 jalapenos, shredded
1/4 tsp. turmeric
1/2 tsp. cayenne
1 1/4 c. thinly sliced tomatoes
3/4 tsp. salt
2 - 3 c. steamed basmati rice
Recipe
1. Cut eggplant in half lengthwise. Cut each half across into 3/8" slices. Cut potatoes the same way.
2. Place eggplant and potato slices in a large bowl and cover with water. Set aside.
3. Measure out spices and set them next to the stove in separate piles.
4. Heat oil over high heat in a large wok.
5. Cook garlic in oil for about 2 minutes, or until it begins to brown lightly.
6. Add onions and cook 5 minutes.
7. Add jalapenos and cook 2 minutes.
8. Add turmeric and cayenne and let sizzle for 30 seconds.
9. Stir in eggplant, adjust heat as necessary, and cook for 8 minutes or until eggplant softens slightly and begins to fry.
10. Add potatoes and cook 3 more minutes.
11. Add tomatoes and salt and reduce heat to medium-high, stirring constantly for 10 minutes.
12. Reduce heat to medium-low and simmer, undisturbed for 1 hour. Serve with rice.
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