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?
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.
I've never used Chinese eggplants, how interesting.
ReplyDeleteDo the two types taste different?
ReplyDeletebest... mae at maefood.blogspot.com
Sounds good. I often don't cook the eggplant enough, would rather have it too soft. Aloha, Claudia
ReplyDeleteI 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 :-)
ReplyDeleteI'm a big fan of eggplant. Saving this recipe.
ReplyDeleteI love eggplant but I've never cooked it because I always thought it was too finicky. Might have to try this variety!
ReplyDeleteI'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!
ReplyDeleteI love eggplant of all kinds--this looks tasty! ;-)
ReplyDeleteToo 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.
ReplyDeleteI have never seen these and certainly have never used them. I do enjoy a great fried eggplant though
ReplyDelete