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Receta Asian Eggplant
by Global Cookbook

Asian Eggplant
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Ingredientes

  • 1/2 bn Fresh cilantro, stems trimmed
  • 5 Tbsp. Canned low-salt chicken broth
  • 2 x Green onions, minced
  • 2 lrg Garlic cloves
  • 1 sm Jalapeno chili, minced
  • 1 Tbsp. Chopped peeled fresh ginger
  • 4 Tbsp. Peanut oil
  • 1 x Eggplant, cut lengthwise into 3/4-inch wide slices and slices cut crosswise into 3/4-inch-wide strips (1 1/4-lb.)
  • 1 Tbsp. Soy sauce

Direcciones

  1. Combine cilantro, 1 Tbsp. broth, green onions, garlic, chili and ginger in processor and puree till paste forms.
  2. Heat 2 Tbsp. oil in heavy large nonstick skillet over high heat till very warm. Add in half of eggplant. Cover skillet and cook till eggplant is tender and beginning to brown, turning once, about 5 min. Transfer to paper towels. Repeat with remaining 2 Tbsp. oil and remaining eggplant.
  3. Add in cilantro paste and soy sauce to skillet and stir over medium-high heat 2 min. Return eggplant to skillet and add in remaining 4 Tbsp. broth. Stir till sauce thickens and boils and eggplant is heated through, about 3 min. Season with salt and pepper.
  4. Serves 4.