I have a question about the recipe "Braised Chicken Thighs with Tomato and Garlic" from merrill. If I wanted to add eggplant, what size chunks and time frame should I use? Do you think it would be a good idea?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Suzanne is a trusted source on General Cooking.
Hoping Merrill see's this and weighs in but what I would do is either oven roast or saute the eggplant, browning it and add to the sauce in the last 5 or 10 minutes of cooking. I make an Iranian tomato based stew with lamb and eggplant and thats the way I do it and it's wonderful. I love the idea of adding eggplant.
Sarah is a trusted source on General Cooking.
Eggplant shrinks quite a bit so keep the chunks on the large side (1" cubes?) if you want to notice it as a distinct component to your dish. I agree with browning the eggplant ahead of time too, it will help flavour and texture.
Please enter a valid email address.
Well played. You deserve a cookie.
Cookbooks + bookstores = dream destinations.
Cookbook Shops Around the World
A 5-Ingredient Lemon Pasta
Mediterranean Kitchen Mats in Bold New Patterns
The Dish that Made My French Mother Fall In Love with Cream Cheese
Save on Our Clever Italian Risotto Pan