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Recipe by: gbÈnanmi
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See below ingredients and instructions of the recipe
1 1/4 lb Japanese Eggplants
1/3 c Olive Oil
3 tb Balsamic Vinegar
Or Black Chinkiang Vinegar
2 ts Sugar
1/2 ts Red Pepper Flakes
2 tb Parsely, chopped
Peel and cut eggplants into 1 inch by 2 inch strips. Mix sugar and
Balsamic vinegar. Set aside. Heat 1/2 olive oil in wok. Add 1/2
eggplants and cook, stirring constantly until lightly browned, about
5 minutes. Remove from pan. Heat remaining 1/2 oil and cook
remaining eggplant in same fashion. Add all eggplant back to pan.
Add 1/2 teaspoon red pepper flakes, or more to taste. Cook,
stirring, one minute more. Remove from heat. Add vinegar mixture and
stir until liquid is absorbed. Add parsely. Serve over hot rice.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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