Eggplant with Fish Sauce

Ingredients

• 2 tbsp salt
• 2 medium-sized eggplants
• 6 cups water
• 2 tbsp sugar
• 6 tbsp fish sauce
• 2 tbsp oil
• 2 tbsp chopped garlic
• 2 eggs
  
• chopped cilantro, for garnish

Dissolve the salt into the water. Chop up the eggplant into bite-sized pieces and add to the salt water. Soak for 5 minutes, then drain and set aside.
In a small bowl, add the fish sauce and sugar. Stir to dissolve sugar. Set aside.
Heat garlic and oil in a pan. Cook until garlic is crispy. Add the eggplant. Stir-fry for 1 minute. Add hte fish sauce/sugar. Stir-fry for another minute. Crack the eggs into the mixture. Cook until eggs are done.
Garnish with cilantro. Eat.

Thoughts: This dish was ALL RIGHT. The recipe looked promising, but we must have messed something up or something. The eggplant was SUPER chewy, but the recipe said to stir-fry it for like, a total of 3 minutes. So I don't think we undercooked it. Maybe we should have used some sort of Asian eggplant instead of the kind you usually find in grocery stores here? I think Asian eggplants usually have a LOT more flavor. Also, I cracked the eggs into the eggplant without whisking them first, so some parts of the egg were white and some were yellow. So it sort of looked unappetizing. This recipe was also SUPER salty. I got a headache after eating it. Too much fish sauce, maybe. If we were to make this again, I might cut the fish sauce down to like, 1 tbsp. Also because Dan hates the smell of fish sauce. And now our apartment smells like it. A lot. I think I'm going to be the only one eating the leftovers.

Disaster Index: 5/10 - we haven't made anything this bad in a while.