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FAB 5 July/August: #1 Laotian Eggplant with Tomatoes, Onion, and Mint

August 30, 2009
Mise en place

Mise en place

Laotian Eggplant with Tomatoes, Onion, and Mint

Serves 6

1 T canola oil

1 lb eggplant, trimmed and diced (3 cups)

1 medium red onion, thinly sliced (1 1/2 cups)

4 medium tomatoes, chopped (2 cups) (I used Roma)

3 T dark brown sugar

2 T low-sodium soy sauce (I used Tamari)

2 tsp lime juice

1 1/2 tsp chile-garlic sauce, such as Huy Fong

3 cups bean sprouts

1 8-0z can sliced bamboo shoots, rinsed and drained (I used about half the can)

1/2 cup chopped fresh mint

Heat oil in a large skillet over high heat.  Add eggplant and onion; stir-fry 10 minutes.

Stir-fry eggplant and onions

Stir-fry eggplant and onions

Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce.  Cook 3 minutes more.  Add bean sprouts and bamboo shoots; stir-fry 2 minutes.  Garnish with mint.

Laotian Eggplant 

This had an intriguing flavor, sweet-salty, and variety of textures.  It was good the next day for lunch too.  I’ll make it again.

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