has a bumper crop!” — AmyIf you find eggplant inedible, either because of its texture or taste, you want recipes that use up as much produce as possible while making it largely undetectable.
In Kay Chun’s eggplant and bean chili, eggplant is simmered in a garlicky tomato sauce until it collapses into a chile-spiced ragù.
Pairing stewed eggplant with aromatics and protein-packed legumes is a solid strategy: Kay does it again in her recipe for eggplant dal, in which cumin, coriander, garlic, ginger and fresh chile season lentils and eggplant.
Bitter eggplant is often undercooked eggplant.
And if you’re frustrated with the results of sautéing and baking, try steaming: In about 10 minutes, strips of eggplant are rendered silky in Hetty Lui McKinnon’s recipe for liang ban qie zi, eggplant with garlic, ginger and scallions.
Persons:
I’ve, Amy, Kay, — Kay, you’re, Hetty Lui McKinnon’s