I love eggplants.
It’s one of the easiest vegetables to cook with.
I love the texture.
And the taste.
And I love that it’s packed with nutrients.
And that it has all of the ingredients you need to eat it again and again.
And again and more.
But that’s not all.
If you don’t have the time to make this dish at home, I’ve got a recipe for you to try.
The best eggplant recipes are ones that are made by hand, so the technique for cooking them takes some time.
Step 1: Wash your eggplant.
Cut your eggplant into 1 inch strips, roughly the size of a dime.
Put the eggplant in a large bowl and add salt and pepper.
Stir to coat.
You want to keep the salt and saltiness because you want the eggplanting to keep cooking and to thicken.
Step 2: Put the salt in a bowl, add your garlic and water and mix to combine.
Step 3: Add the garlic and mix it with the egg.
Let it sit for about 20 minutes, or until the garlic is softened.
Step 4: Add your tomatoes, water, sugar, oil and a bit of butter.
Cook until the tomatoes are just starting to turn dark red, about 10 to 15 minutes.
Step 5: Add eggs, a pinch of salt and mix everything together.
Step 6: Let everything simmer for about 15 minutes, until the eggs are fully cooked.
Remove the eggs to a paper towel-lined plate and let them cool down.
Step 7: Add water to the egg-filled bowl and stir to combine the sauce.
Step 8: Let the eggy sauce cool down and serve it up.
The eggplant will keep warm and soft in the bowl for about five minutes.
I recommend serving it with a spoon.
I also like to sprinkle a bit more butter on top, if you like a little bit of flavor.
Step 9: Enjoy!