Aug 28, 2012

BED: Basil Eggplant


When the vegetarian and I first started talking seriously about moving in together, I started actively wondering how that would affect my cooking habits. Just as we began our apartment search, I found an old copy of Fields of Greens, a vegetarian cookbook from Greens Restaurant. The vegetarian and I spent a rainy afternoon lying in bed and pouring over the recipes -- some of them simple, but many complex. We went through a box of sticky tabs, marking our favorite recipes with different colors according to seasons.

Of course, two-and-a-half years later, we've probably only made one or two recipes from that book as I find myself taking more and more recipe inspiration from various internet sources rather than cookbooks. But that afternoon is one of our fondest memories and set us together on the path that eventually led to this blog; the path that taught the vegetarian will eat (almost) anything with eggplant as the main ingredient.

Basil Eggplant
inspired by ThaiTable.com

Heat a wok over high heat. When it is hot, lower flame to medium/medium-high and swirl in olive oil. Add serranos and garlic. Stir-fry until garlic just starts to color, about 30 seconds. Add eggplant and stir. Pour in water and stir. Cover the wok and let cook 7 minutes, raising the flame to high. The eggplant should be translucent and the water all-but evaporated. Swirl in tamari and stir. Add basil and stir just until leaves are wilted but still green. Remove from heat and serve. This was delicious over Herbed Quinoa, along with some Merlot. Bon appetit!

**VEGETARIAN'S CHOICE! **  Easily one of the most successful and delicious we've made since starting this blog.  While I usually enjoy everything we cook together, this was one of the few dishes we've made that I've helped myself to THIRDS!  The look of satisfaction on the Omnivore's face was the icing on the proverbial cake. :)


Edible Inspirations:

3 comments:

  1. I would eat that! Would it work with ordinary eggplants?

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  2. It would work but I'd suggest salting them first since they're not as sweet as the little guys.

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  3. It gave me great quinces, and the recipe that I am not happy, I am very grabs! thank you in advance
    I board a good recipe already dealt a site like this
    http://le-couscous-marocain.com

    ReplyDelete