I do not like eggplant. It’s embarrasing, but I don’t like it. I made this dish anyway–for my mother who loves eggplant just about as much as I despise it. I expected to post this recipe if my mom enjoyed it and trash it if she didn’t. I didn’t, in my wildest dreams, think I would be chowing down on an eggplant heavy stir fry. But I did.
I don’t know how it’s possible or how she did it, but Stephanie Izard bridged a gap between eggplant and, well, me. If you’re out there, Stephanie, thank you. Seriously.
The idea for this recipe came from a Chicago Tribune article featuring one of Izard’s recipes from her new cookbook, “Girl in the Kitchen.” I tweaked this recipe (less eggplant, more onion, red pepper, and a slightly different palate of spices) but the basic idea is hers. Don’t ask me why, don’t ask me how, but this recipe is magic.
Sweet and Sour Stir Fry
- 2 cloves garlic, diced
- 1 lb sweet onion, diced
- 1/4 lb poblano pepper, diced
- 1.2 lb eggplant, cubed
- 1/4 lb red pepper, cut into strips
- 2 cups tomatillos, diced
- 3 tbsp honey
- 1 tbsp mustard
- 3 tbsp apple cider vinegar
- Oil a heavy bottomed skillet with just enough to coat the bottom; on medium heat, cook onion and garlic until onion is translucent, stirring occasionally.
- Add poblano; cook until softened (again, stirring occasionally).
- Add red pepper, eggplant, and tomatillos; cook until they start to soften.
- Add honey, mustard, and apple cider vinegar; cook until tomatillos break down and vegetables are soft.
- Enjoy!
