This recipe was almost called “Don’t Burn the Garlic Eggplant.” That is the most consistent ‘technique’ I’ve learned from my lovely mom about cooking. However, this week’s theme was a great opportunity for me to finally get this recipe that has a technique I always associate with her cooking. As a child, I remember watching my mom cutting a criss-cross pattern in the eggplant every time she made this dish. My mom says it helps the eggplant cook evenly and also let’s the flavors of the other ingredient absorb into the flesh. There are many other don’ts in this: Don’t add water. Don’t cover the pan. Don’t cut the chili peppers if you use them. When I tried her recipe as it is written below, I was thrilled it turned out almost just like hers…almost, of course, because nothing will ever be as good as Mom’s.

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