Braised Eggplant with Soy, Garlic, and Ginger
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By Appears in Cook's Illustrated September/October 2019
For most types of produce, a few basic cooking methods immediately spring to mind. Eggplant? Not so much.
WHY THIS RECIPE WORKS
Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fr...
