Serious Eats: Recipes
Braised Eggplant with Garlic and Basil
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.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!