A cross between broccoli and Chinese kale, Broccolini has a sweet, slightly peppery flavor. Here, it provides a crisp-tender contrast to the eggplant and scallops. A ginger-chile sauce adds spicy heat. Serve over brown jasmine rice.
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For dessert, serve our Honey, Fig and Goat Cheese Tart to balance the savory tastes from dinner with fruity sweetness in this tart.
If you can’t find Broccolini, substitute small broccoli florets.
This recipe is wonderful because the sauce is scrumptious. It also is very versatile. I am watching my calories and made the meal without frying with oil. I put Pam in the bottom of the frying pan, added 1/4 cup water, and cooked the eggplant as directed. Ditto for cooking the garlic/scallions. It works with other fish, such as tuna, though I loved the scallops. And other vegetables, such as asparagus (I cut into 1-2" pieces). I also successfully replaced the clam juice with shrimp broth I made from boiling shrimp shells. As I said at the start, very versatile.
I am not a big eggplant fan, but this was terrific! Only changes were that I tossed the scallops (bay, as more sustainable) with flour, which made the sauce a little thicker and added some blanched carrots near the end, just because I had them from my CSA.
In a word: Wow! I've been meaning to try this for a while and I'm sorry I waited so long. Super!
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