This lovely title is my first step in halting the prefacing of nearly every recipe with "ridiculously easy" and "5-minute" because, honestly, I don't have time for anything but. Also, and most importantly, this eggplant is indeed bitchin'.
So, tonight I was hungry. This happens most nights. I opened the fridge door. A tumbleweed blew past the almond milk and into the vast nothingness that was my empty refrigerator. All but a plump, purple eggplant graced the desolate Siberian wasteland. But wait... did I have soy sauce? Yes! Did I have honey? Garlic? Lemon juice? Yes, yes, yes! Done.
recipe after the jump...
So, tonight I was hungry. This happens most nights. I opened the fridge door. A tumbleweed blew past the almond milk and into the vast nothingness that was my empty refrigerator. All but a plump, purple eggplant graced the desolate Siberian wasteland. But wait... did I have soy sauce? Yes! Did I have honey? Garlic? Lemon juice? Yes, yes, yes! Done.
recipe after the jump...
Stupidly Easy (I can't help myself!) Honey Soy Eggplant:
recipe adapted from Tom Douglas' Seattle Kitchen
Servings: 4
Ingredients:
1/4 cup honey
1/4 cup high-heat oil
1/4 cup lemon juice
1/4 cup low-sodium soy sauce
1/2 tsp. minced garlic
1/4 tsp. red pepper flakes
toasted sesame seeds (optional but yummy)
4 japanese eggplant (sort of looks like purple zucchini) or 1 globe eggplant (the big, bulbous kind)
recipe adapted from Tom Douglas' Seattle Kitchen
Servings: 4
Ingredients:
1/4 cup honey
1/4 cup high-heat oil
1/4 cup lemon juice
1/4 cup low-sodium soy sauce
1/2 tsp. minced garlic
1/4 tsp. red pepper flakes
toasted sesame seeds (optional but yummy)
4 japanese eggplant (sort of looks like purple zucchini) or 1 globe eggplant (the big, bulbous kind)
Directions:
1. Mix all sauce ingredients together and chop the eggplant any way you please.
2. Coat eggplant in marinade for 5-10 minutes
3. Dump entirety into a nonstick pan over medium heat. Push around with a wooden
spoon for a bit until eggplant is cooked through.
1. Mix all sauce ingredients together and chop the eggplant any way you please.
2. Coat eggplant in marinade for 5-10 minutes
3. Dump entirety into a nonstick pan over medium heat. Push around with a wooden
spoon for a bit until eggplant is cooked through.
4. Top with sesame seeds and devour immediately. Lament empty refrigerator but feel
accomplished that you created something out of ingredients that were already sitting
around.
5. High-five yourself or a friend.
accomplished that you created something out of ingredients that were already sitting
around.
5. High-five yourself or a friend.
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