This is a starter configuration – inviting some enhancements. I always had a problem with cooking an eggplant so that it is cooked through but before it turns into a complete mash..
Here is a proposed sequence for the Chinese eggplant, a long, skinny, purple creature (sorry, will remember to take a picture the next time). You need
- some eggplants (my sample had 4 of them)
- some olive oil – could be garlic-flavoured
- a piece of fresh ginger – finger length, cut lengthwise in flattish chunks
- salt, a spoonful of sugar
- soya sauce
- Start with washing and cutting the eggplants. Cut in wedges, much as if you were sharpening a pencil (who the heck remembers doing that?)
- Heat the olive oil in a heavy large frying pan
- When oil is hot, drop in the pieces of ginger, let them sweat in the oil for a while
- When ginger pieces look golden-brown, add the eggplant
- Let the pieces slowly warm up. Stir with a flat spatula every few minutes, watch out, do not let it burn. Add a bit of oil, if you think it necessary. The object is to get it soft and almost mushy
- At this stage add a splash of soya sauce, a pinch of salt and sugar. Stir, let it bubble for a minute or so. If needed, add a spoonful of water. The net result should not contain any liquid, only soft pieces of eggplant smeared with brownish layer of sauce..
- Serve..
