Basic processing of Chinese Eggplant

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
  1. Start with washing and cutting the eggplants. Cut in wedges, much as if you were sharpening a pencil (who the heck remembers doing that?)
  2. Heat the olive oil in a heavy large frying pan
  3. When oil is hot, drop in the pieces of ginger, let them sweat in the oil for a while
  4. When ginger pieces look golden-brown, add the eggplant
  5. 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
  6. 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..
  7. Serve..
This entry was posted in Eggplant (Aubergine) / Baklazan and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *