You have to use chinese eggplants for this, also known as japanese eggplants or more politically correct, asian eggplants. I prefer asian eggplants in general because it contains less seeds. This is supposed to be made with a small amount of ground beef, but since I'm vegetarian now, I leave it out. Anyways, the recipe is below:
Serves 2
Ingredients:
3 asian eggplants
1 scallion, chopped
Soy sauce
Sesame oil
2 cloves garlic
These eggplants are cut in a particular way. You are going to make approximately 2 to 3 inch sections. Place the eggplant on the cutting board in front of you and at the part where you are going to cut your piece, hold your knife at a 45 degree angle away from you and slice down. Turn the eggplant a quarter turn and cut another piece at an angle. So you are slicing straight down each time, but turning the knife at an angle away from your body. Repeat until all the eggplants are cut up this way.
Heat up the oil in the pan or wok and toss in the garlic, followed by the scallions, then the eggplants. Eggplants soak up a lot of oil when cooking so make sure you use enough. They will eventually "spit" the oil back out when they're just about done. Add the soy sauce to taste and toss the mix until the eggplants are soft and mushy.
Tips/ Variations:
- Add some bits of ground beef
- Make sure the wok or pan is not too hot when tossing in the garlic and scallions or they'll burn
- This is a rather oily dish, heavy on flavor because it was meant to be eaten with plain rice.
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