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Eggplant in Garlic Sauce and Crab Saturday, September 06, 2014, 09:55 PM

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Meredith and I made a quick meal for dinner. It was eggplant in garlic sauce and crab with butter. The crab was already peeled. It was the same crab we used earlier.

The eggplant in garlic sauce was because we were looking for a quick and easy side dish. Plus, I wanted to keep playing with stir-fries. We didn't have chinese eggplant so we used regular. Also, as per the recipe (linked below), we did it in two batches. I think one of the batches was more cooked than the other. And using the regular eggplant had a bit thicker skin. I wouldn't plan to use it again, but it was a fine substitute. Otherwise, we stayed pretty true to the recipe except more garlic. A lot of other recipes call for black vinegar but this one didn't (and we couldn't find it anyway).

Szechwan Eggplant Stir-Fry (from Food Network /Tyler Florence)

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Original Wordpress ID and Date: 8781, 2014-09-06_215558