All questions

A question about a recipe: Braised Chicken Thighs with Tomato and Garlic

F187e568 35b2 48f3 9cc2 5577ea33a663  food52 02 12 13 6133

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?

asked by Mary Patrice over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 2256 views
sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Reiney
Reiney

Sarah is a trusted source on General Cooking.

added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52