Good morning! Today we have for you:
Go, go gochujang eggplant
Come July and August, I go eggplant-happy, bringing home whichever shiny, taut-skinned beauty (or beauties) speaks to me at the market. And this is always the first thing I make: Eric Kim’s sticky, sweet-spicy gochujang-glazed eggplant with fried scallions. The recipe calls for long, slender Asian eggplants, but I’ve made this with the more bulbous European varieties, cutting them into slim wedges. Less skin and more flesh means those wedges get a bit softer and can sometimes fall apart, but I don’t consider that a bad thing, since I’m draping this luscious dish over rice no matter what. Eric says the real star of his dish is the scallion oil, which you make by crisping scallions — sliced lengthwise, to create wispy strands — in the olive oil that is then used to cook the eggplant. At the risk of armchair-coaching this recipe, I’d have to say the star is that gochujang sauce, a spoon-licking mix of gochujang, soy sauce, brown sugar, sesame oil and garlic. And I think a lot of readers would agree with me, given that the comments are full of raves and suggestions for swapping out the eggplant (zucchini and tofu come up a lot). But do make it with the eggplant. This dish is one of our most top-rated eggplant recipes on New York Times Cooking. Featured Recipe Gochujang-Glazed Eggplant With Fried ScallionsNew and noteworthyGreen bean and tempeh stir-fry: I also can’t resist a summer green bean, so this quick new Kia Damon dish is going on the to-make list. Hearty, protein-packed tempeh marinates in tamari, honey, sesame oil and garlic to deepen those umami flavors, which play very nicely with the sweet, grassy beans. Would I spoon on some chile crisp to finish? You know I would. Brothy meatballs with greens: This new Andy Baraghani number — which you can make with ground pork, beef, lamb or turkey — gets extra body from fregola, a toasted Sardinian pasta that plumps as it finishes cooking in the gentle, golden broth. Make this on one of those rainy summer nights when you want both lightness and comfort. Furikake egg salad sandwich: There aren’t a lot of things I wouldn’t add furikake to; that bitsy mix of salt, sugar, nori and sesame seeds is good on so many things. (A short list: sliced tomatoes or cucumbers; tuna salad; fried chicken.) Ifrah F. Ahmed adds it to a pickle-y egg salad for a fantastic sandwich; pair with potato chips for that delightful soft-crunchy contrast. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goChile crisp snack mix. Chile crisp snack mix! Chile. Crisp. Snack. Mix.
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