Eggplant, or aubergine, is widely used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep-dried as in the Italian parmigiana di melanzane. Eggplant is delicious but could also be a very heavy dish as ‘softening’ the eggplant demands a large amount of cooking oil. I had been researching and working ways to reduce oil absorbed by the eggplant. I have happily found the perfect answer. There perhaps are a dozen of different types of eggplants. This recipe uses Chinese eggplant, which is thinner and longer than their short and thicker Italian or American cousins. The Chinese eggplant is available at Asian markets and many mainstream grocery stores in Asia.
- 1-2 (400g) Chinese eggplant 紫皮长茄子
- 1 tablespoon cooking oil
- 1 tablespoon garlic cloves, minced蒜末
- 1 tablespoon ginger, minced姜末
- 1 tablespoon spring onion,葱末, separate green and white sections
- 1/2 teaspoon salt
- 2-3 fresh green and red chilies (optional)
- 2 tablespoons Sichuan preserved mustard green四川榨菜
- 2 tablespoons light soy sauce生抽
- 1 tablespoon dark soy sauce老抽
- Cut the eggplant into 8cm-long strips. Place the eggplant strips in a box and place it in microwave over high heat for 4 minutes and 20 seconds. Leave the box lid loose. Don’t tightly close it.
- In the meantime, heat the oil in a wok over medium-high heat. Add garlic, ginger and spring onions (white section) and fry for 2 minutes. Add green and red chilies (optional) and cook for another 1 minute. Add light soy sauce, dark soy sauce and preserved mustard green. Mix well and cook for a minute. Turn off the heat. Place the eggplant strips in the wok and mix well.
- Plate the eggplant. Sprinkle with spring onions (green section). Enjoy.