Hello again. It is time to try out a new cookbook. This week we are going to look at Carla Hall's new cookbook called Carla's Comfort Foods. You might know Carla from Bravo's TV show Top Chef.
Carla's cooking is all about healthy, nutritious foods that are also bursting with flavor. This book in particular is set up in sections like normal cookbooks, but in the upper left corner near the name of the recipe she also lets you know what country the recipe is inspired by or where it comes from. Today we are going to look at a Chinese dish that features eggplant.
Hot and Sour Eggplant Stir-fry
5 small, stripy eggplants (Chinese or Japanese), trimmed, cut in eighths lengthwise, then cut in half crosswise
Kosher salt
3 quarts warm water
2 serrano chiles, stemmed and minced, with seeds
1 T sugar
1.5 T soy sauce
1 T red wine vinegar
1 tsp cornstarch
2 T canola oil
2 scallions, trimmed and cut into 1 inch pieces
2 T sliced fresh basil leaves
Sprinkle egglpant with 1 T salt and then immerse in the warm water in a large bowl. Let stand while you prepare the other ingredients
In a small bowl, stir in the chiles, sugar, soy sauce, vinegar, and cornstarch until the sugar dissolves.
Drain the egglpant very well and press dry between paper towels. Heat a wok or large skillet over high heat until very hot. Add 1 T of the oil and then half of the eggplant. Cook, tossing and stirring, until browned and just tender, about 5 minutes. Transfer to a plate. Repeat with the remaining oil and eggplant and then return the first batch to the wok.
Add the scallions and the chile mixture. Cook tossing and stirring for 2 minutes. Toss in the basil and serve immediately.
Note: Have your rice in the rice cooker and time it to be done around the same time.
Serves 4
This cookbook is full of wonderful dishes from around the world and the recipes are very simple and easy to follow so this would be a great way for a new cook to try out more fancy dishes. Have fun. Cook often.
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