Eggplant

1. Set skillet on medium-high

2. Add seseme oil, a pinch of galanga and a dash of soy sauce

3. Toss in the chopped onions.

4. Place eggplant slices in an even layer in the skillet.

5. Add about 1/2 cup of water.

6. Cover and simmer for 10 or so minutes

7. Turn them over and cook a bit longer uncovered until all the water is gone.

 

It's all very scientific.

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Taken on May 27, 2006