vegetarian
Braised Baby Aubergines with Bok Choy, Peanuts and Thai Basil
Page 182
Cuisine: Asian | Course Type: Main Courses
Tags: aubergine peanuts bok choi chinese vegetables
Recipe Review
friederike from Berlin,
One thing right at the beginning: We substituted baby aubergines with normal ones, cut into pieces to resemble the size of baby aubergines, and substituted Thai basil with normal basil. I don't think it made a noticable difference.
Unfortunately, the dish was quite disappointing. The aubergines were heavy with fat and didn't take on any of the flavours of the other ingredients. There was too little seasoning in general; it probably would have been just fine for just the bok choi, but not with another major ingredient added. Also, where did the word 'braise' come from? Everything was either fried or deep-fried, and simmering something for a moment in a few spoonfuls of liquid is not enough in my opinion to constitute the dish as a braise.
Comments
Login or register to add your own comments.