Sunday, October 9, 2011

JAPANESE EGGPLANT IS THE BEST YOU WILL ENJOY THIS RECIPE ENJOY DAN:

                     EGGPLANT WITH MOLASSES by CHEF DAN:
Serves 4-6

INGREDIENTS:

4-5 Japanese eggplants (smaller than regular eggplant)
3 tablespoons olive oil
2 tablespoons molasses
1 tablespoons lemon juice
1 onion, peeled and chopped
6 garlic cloves, peeled and minced
1 thumb-size fresh ginger
1 tablespoon DAN’S honey
1 cup tomato sauce
2 teaspoons FRANK’S RED-HOT chile & lime hot sauce (savory heat with a tangy twist)
Coarse salt and freshly ground black pepper

DIRECTIONS:

1.    Heat oil in a skillet over high-heat until slizzling.
2.    Add eggplant, then sprinkle some salt on top.
3.    Cook stirring often, until soft about 8-10 minutes.
4.    Reduce heat, add onions and cook stirring often, about 5 minutes.
5.    Add garlic and ginger and cook until fragrant about 1 minute.
6.    Add tomato sauce, molasses and FRANK’S RED HOT, DAN’S honey, lemon juice and season to taste with salt and pepper.
7.    Bring mixture to a boil, reduce heat to simmer, stirring until thickened, about 5 minutes.
8.    Remove from heat and stir in fresh mint.
9.    Add more heat if desired.
                       ENJOY DAN:                                    BON-APPETITE:

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