First Chinese Eggplant

Fun times in the kitchen.

–no red pepper (that would have made a big difference)

-no scallions

-still awesome, daughter ate it, yay

Next time I will get my act together

THAI-STYLE FUSILLI WITH EGGPLANT AND SHIITAKE

Epicurious.com

INGREDIENTS

  • 6 ounces fusilli (long spiral spaghetti) (**made rice)
  • 1 small eggplant (about 1/2 pound) (**used chinese eggplant)
  • 1/4 pound fresh shiitake mushrooms (***used portabello)
  • 1 bunch scallions
  • 6 vine-ripened cherry tomatoes
  • (***used regular tomatoes)
  • 1/4 fresh jalapeño chili
  • 1 tablespoon chopped peeled fresh gingerroot
  • 2 teaspoons chopped garlic
  • 2 tablespoons vegetable oil
  • 1/2 cup well-stirred canned unsweetened coconut milk
  • 1/3 cup coarsely chopped fresh basil leaves (***used thai basil)
  • PREPARATION

    1. Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for cooking fusilli.
    2. Cut eggplant into 1/2-inch cubes and transfer to a colander set over a bowl. Sprinkle eggplant lightly with salt and let drain 10 minutes. While eggplant is draining, discard stems from mushrooms and cut caps into 3/4-inch pieces. Cut scallions diagonally into thin slices. Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). Rinse eggplant and squeeze dry, discarding any liquid in bowl.
    3. Boil fusilli until al dente.
    4. While fusilli is boiling, in a large non-stick skillet cook gingerroot and garlic in oil over moderately high heat, stirring, until fragrant, about 30 seconds. Add eggplant and mushrooms and sauté, stirring constantly, until softened, 3 to 4 minutes. Add scallions and sauté, stirring, until eggplant is tender, about 2 minutes. Stir in coconut milk, tomatoes, jalapeño, basil, and salt and pepper to taste and cook just until heated through, about 30 seconds.
    5. Drain fusilli in a colander and in a bowl toss with sauce.

  • UPDATE,  I GOT NY ACT TOGETHER AND DID THE BASIC DISH OF EGGPLANT, PEPPERS, ONIONS, THAI BASIL AND GROUND BEEF. FAMILY ATE IT.  SMILED FROM EAR TO EAR.

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