Eggplant, Portobello and Chicken Stir-Fry

If you cannot find Asian eggplants, you can use a globe eggplant of the same weight. Because larger eggplants are sometimes bitter and have a higher water content, it is a good idea to salt them to draw out the bitterness and excess moisture. Toss the cubed eggplant with about 1 Tbs. salt, place in a colander and let stand for about 15 minutes. Pat dry with a paper towel before stir-frying.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Eggplant, Portobello and Chicken Stir-Fry
Review 1 for Eggplant, Portobello and Chicken Stir-Fry
4 out of 5
4 out of 5
Marietta, GA
February 2, 2011
Would You Recommend? Yes
Thank you! You have successfully submitted a comment for this review.
Quick Weeknight Dinner
February 2, 2011
This was a quick easy dinner. If you like eggplant like I do, this is the dish to try.