I have a good friend, Tanya, who teaches me how to cook different Asian dishes. Sometimes we cook together. Sometimes she cooks and then explains how it’s made. Sometimes she just gives me a recipe and suggests I try it. This was one of those recipes. It is from her brother who submitted it to his local cookbook. And it is delicious.


    5 – 6 Tbl salt
    5 – 6 Asian Eggplants peeled and cubed
    5 Tbl oil
    6 cloves garlic, peeled and pressed
    4 – 5 Tbl Basil leaves, chopped
    2 Tbl sugar {I would use less next time – very sweet!}
    1/2 cup soy sauce
    4 – 5 Tbl cilantro, chopped

Soak the eggplant in water with the 5-6 Tbl salt for about 15 minutes. Strain and rinse.
Heat the oil. Add the eggplant and fry for about 5 minutes. Flip them over and continue to fry until crispy with soft centers.
Add the sugar, garlic, and basil. Stir fry about 2 minutes.
Add the sugar and soy sauce. Stir fry an additional 3 minutes or so.
Serve over rice.

I’m always looking for new ways to cook eggplant especially when the garden gives us a great bounty – or someone else’s garden. And frying is not always an option.

Thanks, Tanya, for another good recipe.

Now! About that deconstructed wonton soup…..