Dinner is just a phone call and a drawer full of takeout menus away -- but why fuel the fire of the single-living stereotype? Hang up that phone and get in the kitchen!
A takeout feast without the help of your favorite neighborhood Chinese restaurant can be ready before the delivery boy could possibly get to your door.
Toasted sesame oil and sesame seeds give the stir-fried eggplant a nutty taste and a subtle crunch, while red-pepper flakes add a touch of heat and smokiness. Here, the classic vegetarian stir-fry brings in a Greek meze feel when served alongside crunchy pita chips for scooping.
Get the recipe after the jump!
3 tablespoons peanut oil
1 eggplant (we used graffiti), cut into 1/2-inch cubes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon toasted sesame oil
1/2 tablespoon sesame seeds
1 tablespoon minced garlic
1/4 teaspoon crushed red-pepper flakes
Heat the peanut oil in a skillet. When hot, add the eggplant, salt and pepper. Sauté the eggplant until browned and tender, approximately 7 minutes. Add the remaining ingredients and toss until combined thoroughly. Serve with pita chips.
1 pita, cut into 8 triangles
Olive oil, for brushing
Salt and pepper, to taste
Preheat oven to 350 degrees F. Brush the pita lightly with olive oil and sprinkle with salt and pepper. Bake the chips until crisp and lightly browned, about 10 minutes, tossing once halfway through.
Got any other ideas for Table for One? Leave them in the comments!