I’ve made this eggplant recipe twice this week and MY GAWD. Gotta share because it’s that good (and my friends keep bugging me for it) Eggplant haters, know, I know, eggplant is slimy, but I promise this one literally melts in your mouth like butter (in a non-slimy way ?) ⠀
The secret ingredient is anchovies, which makes everything better. Some of my friends claim to hate anchovies, and I’m forever sliding them into recipes like this one and they’re always like whoa, what’s the secret ingredient? It’s anchovies. Give them a try LOL They’re perfectly salty and packed with flavor. I’ve enjoyed this dish with salmon/shrimp/rice noodles/rice..it can literally go with anything.
- 1/4 cup sesame seed oil ⠀
- 6 cloves garlic minced⠀
- 4 anchovies packed in oil⠀
- 1 large eggplant chopped into 1” cubes ⠀
- 1 tablespoon soy sauce ⠀
- 1 1/2 teaspoons chili paste sambal oelek⠀
- 1/2 cup fresh basil ⠀
In a large skillet, heat the oil and add the garlic and anchovies. Sauté for 2-3 minutes over low-medium heat, breaking apart the anchovies with a large spoon. ⠀
Add the eggplant and soy sauce, and cook with the lid on for 10 minutes, stirring occasionally. ⠀
Add the chili paste and continue cooking for another 5 minutes. ⠀
Turn off the heat, add the fresh basil, and put the lid back on. Let the steam continue cooking the eggplant for another 5 minutes. Enjoy with noodles, rice & your other fave sides!
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