Friday, February 29, 2008

Eggplant Emote

When I saw a display of large, plum, richly colored eggplants at the grocery store for $1 each, I couldn't resist bagging up a few handfuls of this beautiful vegetable. And after sampling some in a quick stir-fry without the salting process, I had the good fortune of finding out that these were not as bitter as previous experiences (maybe because it's a winter crop, or maybe because it's a new hybrid?), and they actually absorb more of the flavors from the sauce because of that. Made a dish with haebee sambal, the other with black bean sauce and the last one as a stir fry with beef and other veggies. These were made on different days, of course.
I used the last of the haebee chili sambal that was made by Ioyces' mom that I brought back from Singapore, so it was a quick easy stir-fry.This was another quick stir-fry using fermented black beans from Hong Kong that were crushed in some chicken broth, oyster sauce, cornstarch and water and added after the eggplant was half-cooked.And I used the remaining ones in a salmon fish curry with long beans, peas, corn, and you guessed it, eggplant. That's enough eggplant to last me for awhile...

For my friend Isa, I have also tried it this way, and this recipe is adapted from Chef Sam Choy.

Spicy Eggplant with Pork
4 Tbs cooking oil
1 clove elephant garlic, crushed
1 inch ginger, crushed
2 shallots, sliced thinly
1 chili pepper, seeded
1/2 lb minced pork
5 long eggplants, cut diagonally and
soaked in water (used 2 jumbo ones)
2 red bell peppers
2 stalks green onions, cut into 11/2 inch lengths
2 white onions

SAUCE:
2 Tbs shoyu
2 Tbs red miso paste
3 Tbs brown sugar
1 1/2 Tbs sake or sherry

Heat large pan to medium. Add oil. Fry
garlic, ginger, shallots and chili pepper for 1 minute.

Remove from pan. Reserve oil.

Add minced pork to pan and brown.

Pat dry eggplant; add to cooked minced pork.
Cook covered until eggplant is half done.

Add bell peppers and onions.

Mix sauce ingredients. Pour sauce over
chicken mixture.

Cook over medium heat until liquid
is almost evaporated.

Serve immediately with rice.

9 comments:

ioyces said...

wat an ingenious way of using the sambal!! I would have never considered it!! Glad that it's all put to good use!!!
Lucky u!! to get non-bitter eggplants!!!

Judy said...

Woh, so many variety! I love eggplants steamed and then sprinkled with oil and bit of sesame oil. Then dip in chilli sambal but I also would like to try all of yours.

Do your girls eat egg plants? They are an acquired veg.

Cynthia said...

I am not a big fan of eggplant except if it is fire-roasted and then prepared but I have to say that I am drawn to your first dish.

Little Corner of Mine said...

Yum! Sambal harbee eggplant and eggplant in fish curry sounded so good right now!

daphne said...

I love eggplants! And man, they are cheap over at your side of the world. I tend to just lightly grilled them but your idea of hai bee sounds lovely.

East Meets West Kitchen said...

Hi Ioyces,
Yeah, I did that sometime ago, and finally got to posting it. Thanks to you, I get my sambal heabee fix! I wonder if the jumbo ones are less bitter?

Hi Judy,
Oh! That sounds good too! No, they eat a couple and then push it aside.

Hi Cynthia,
I love fire-roasted too! Yeah, the first dish is spicy!

Hi C,
Yes! And thanks!

Hi Daphne,
Oh, I love them grilled with some garlic oil!

singairishgirl said...

Me and DH love eggplants. Give us them anytime. Every time we have 'pointy rice', it's the must have veg to pick. ;)

Big Boys Oven said...

gosh this my favourite veg! I like the eat the skin especially if they are being deep fried!

East Meets West Kitchen said...

Hi Beaulotus,
I love the way you say 'pointy rice!'

Hi Big Boys Oven,
Yummy deep fried eggplants!