Asian style eggplant and peppers


Remember how I said this blog is about simple, easy cooking?  What could be simpler than a two-ingredient dinner dish?  Yes indeed.  This recipe comes from Lucky Peach cookbook.  Here’s what you do:  Buy some mini-eggplants and some cubanelle peppers (aka Italian frying peppers — light green and somewhat elongated).  You boil (!) the eggplant, heat up neutral oil and cook whole garlic cloves, then the peppers, and mush together in a bowl the eggplant, peppers, garlic and perhaps some more of the now very flavorful oil.  And salt.  Siracha if you want a tang.  With some brown rice we can call it dinner.  Beats the pants off of yucky Chinese eggplant with garlic sauce, laden with oil.

For a fancier version, check out this recipe from “Swanky sweet potato”  blog.

Ingredients (per person):

2 small-ish eggplants (or 3 for 2 people)

2-3 cubanelle peppers

6 cloves garlic

1/4 c grapeseeed or other neutral oil

Brown rice (as accompaniment)


  1. Start brown rice if you want.
  2. Put up a big pot of water to boil.
  3. Boil eggplants, covered, for 20 minutes, until soft.  imageSet aside on paper towels on a plate or baking sheet to cool. (Will retain heat for a long time.)image
  4. Heat 1/4 c grapeseed or canola oil, and cook garlic for 6 mins, turning to brown lightly on all sides.
  5. Prepare peppers:  wash, and cut into 1″ pieces.
  6. Remove garlic to bowl.
  7. Turn up heat on oil to medium, and fry peppers, turning to blister on all sides.  Remove to bowl as they are done.image
  8. Cut stem off eggplant.  Cut into quarters, lengthwise, then in half.
  9. Mush with a fork together with salt and a spoonful (or more) of oil: garlic, eggplant and peppers.image

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