Sunday, 17 July 2016

Chinese Eggplant Stir Fry

Carole's Chatter: Chinese Eggplant Stir Fry


I saw these long skinny looking purple things in the store and decided on impulse to buy them.  I did some research and discovered that they were Chinese Eggplants.  Japanese Eggplants have a similar shape but are a much darker purple.  Because of their shape they are almost seedless which means they are rarely bitter and you can eat the skin.

After a bit of noodling around I decided to stir fry them in a sort of Chinese style – they were Chinese, right?

Carole's Chatter: Chinese Eggplant Stir Fry

Ingredients

Mustard/Garlic oil
Chinese eggplants cut into about 1 inch chunks
1 tablespoon chilli/black bean paste
1 ½ teaspoons of minced fresh ginger
½ cup chicken stock
1 tablespoon soy sauce
2 teaspoons of sugar
1 tablespoon of rice vinegar
2 tablespoons of chopped spring onions (shallots)
1 teaspoon sesame oil
Sesame seeds

Method

Toast your sesame seeds – in a dry pan – I was a bit nervous about burning them so probably didn't toast them enough.

Heat your oil in a heavy pan.  Stir fry the eggplant on a high heat for about 3 minutes.  Don't let the oil splatter your hand and burn it (advice borne out from experience).

Set the eggplant aside.

Add a little more oil to the pan and let it heat.  Then add the chilli paste and ginger and fry for 15 seconds or so.  Add the stock, soy and sugar.  Add the vinegar and put the eggplant back in and let it boil away for a minute or so.  Stir in the spring onions and the sesame oil.  Sprinkle with the toasted sesame seeds before serving.

This definitely had a strong savoury Chinese flavour.  Next time I'd reduce the sauce a bit before adding the eggplant back – and possibly would reduce the cooking time for the eggplant by a minute – it was quite soft to the mouth.

10 comments:

  1. I've never used Chinese eggplants, how interesting.

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  2. Do the two types taste different?

    best... mae at maefood.blogspot.com

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  3. Sounds good. I often don't cook the eggplant enough, would rather have it too soft. Aloha, Claudia

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  4. I used aubergine (eggplant) last night in a spicy bean and vegetable stew it was yum! I didn't realise you could get a Chinese variety - how interesting and stir frying them sounds yummy and very appropriate :-)

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  5. I'm a big fan of eggplant. Saving this recipe.

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  6. I love eggplant but I've never cooked it because I always thought it was too finicky. Might have to try this variety!

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  7. I've never tried Chinese eggplants or seen them that I can remember. While I'm not the biggest Japanese eggplant I'd love to give this dish a try!

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  8. I love eggplant of all kinds--this looks tasty! ;-)

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  9. Too love all kinds of eggplant and cook it often. This combo of flavors sounds great. Sorry I was so late getting here this week -- we were off camping and had almost no internet connection.

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  10. I have never seen these and certainly have never used them. I do enjoy a great fried eggplant though

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Your comments are most welcome. Cheers