Serious Eats: Recipes

Braised Eggplant with Garlic and Basil

Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish.[Photograph: Cathy Erway]

Note: For best results, use thick slices of long, slender Asian eggplant varieties instead of chopped regular eggplant.

About the author: Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She blogs at Not Eating Out In New York and hosts the weekly podcast, "Eat Your Words" on Heritage Radio Network.

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