Spicy Asian Eggplant

April 26th, 2014 § 0 comments

Yes, HG can eat (with appetite and judgment) but HG has learned (in later life) that HG can also cook. HG’s repertoire is quite limited. However, some of his dishes can be memorable. One that has received the BSK nod of approval is HG’s eggplant dish. HG browns cubes of Japanese eggplant in very hot vegetable oil. Removes the eggplant from the pan. Heats some more oil and softens a bunch of thinly sliced onion. When onion is soft adds lots of chopped garlic and stirs a bit. Then adds soy sauce, oyster sauce, some water, a spoonful or two of water, a sprinkling of sugar. Chili garlic sauce is added (use a generous amount if you want a blast of Szechuan heat). Eggplant goes back into the pan and it is simmered until the eggplant is tender and the sauce has thickened. Top it with ground black pepper, a drizzle of sesame oil and chopped scallions. HG likes to accompany it with BSK’s perfect white rice and crisp green salad.

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