Seared, sautéed, stir-fried or roasted, tender eggplant makes the perfect canvas for hearty fall sauces.
that makes quick work of the traditionally long-simmered pork sauce. It’s the perfect accompaniment for roasted, soft Japanese eggplants.. A 10-minute stir-fry chars the eggplants and cooks them until silky inside. While they rest, I cook up scallions and ginger with peanuts, honey and chile flakes for a flavorful sauce to spoon over the top. Serve it with rice, and dinner is done in under 45 minutes.
. It’s a bit of a project — Jew brines, then deep-fries the eggplant pieces — but it’s very much worth it. The incredibly smooth-textured eggplants are tossed in a glaze of Fresno chiles, garlic and oyster sauce until shellacked and packed with flavor.. The marinade coats the soft eggplant in a sweet and sour mixture of honey with balsamic and sherry vinegars, chilled in the refrigerator for hours so all the flavors and juices can marry.
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