Big eggplant in the fridge. HG peeled the big boy and cut it into chunks. Spicy Chinese eggplant was dinner tonight. Here’s how HG did it. Browned the eggplant in sizzling canola oil. Removed the eggplant chunks when they browned and slightly softened. More oil in the pan. Added two thinly sliced onions. When they softened added chopped garlic (much) and ginger (much). When they cooked slightly, it was time to add soy sauce, oyster sauce, some water, dash of maple syrup (classic recipe calls for sugar but HG prefers maple syrup). Lusty spoonfuls of sambal oelek (HG likes it a bit mouth burning). Put the eggplant back in the pan to simmer and absorb all the flavors. When all was soft and lush, HG topped it with a film of sesame oil and grinds of black pepper. This was served over sushi rice (rinsed thoroughly by BSK before cooking). Fabulous eating. There was leftover rice. Congee in the future?
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