For the first time in my life, I can say I CAN COOK EGGPLANT! Eggplant is a vegetable that I have always had trouble with. It’s either too
dry, or too tasteless, there’s always something wrong with it. But this Chinese style eggplant I made was very nice indeed, I was quite proud of myself. Sometimes, the most simple dish is the best! Two tips for this recipe: 1. Don’t be stingy with the oil. Sounds like a lot of oil, but without the oil, the eggplant is not going to taste as good. Also the eggplant doesn’t actually absorb that much oil if you treat it right, which brings to my next point. 2. The oil has to be very hot before you put the eggplant cubes in. Like frying chips or tempura, once the oil is hot enough, it will cook the vegetable quickly, rather than soaking up any unwanted oil.
4 Chinese eggplant, cut into 1cm cubes
4 spring onions,finely chopped
5 cm fresh ginger, finely chopped
100g pork mince
Vegetable oil or canola oil
1 tbsp Lee Kum Kee black bean garlic sauce
1 tbsp soy sauce
1 tsp salt
1 tsp sugar
1 cup of water
Heat 1 1/2 – 2 cup of oil in a wok (deep enough to cover the eggplant) on high heat. When the oil is very hot (approx 160 degrees), add the eggplant cubes, fry for 2 minutes or until soft and golden. Drain the eggplant and put on to a plate with paper towels.
Make the sauce in a ramekin by combining all the ingredients, easy!
Heat the wok with a few tablespoons of oil over high heat, add spring onions, chopped fresh ginger, fry until fragrant and golden. Add pork mince, fry for 2-3 minutes or until its just cooked through. Add eggplant to combine. then pour in the sauce mixture. Fry for further 2-4 minutes or until the sauce is reduced by half.
Perfectly complemented by rice.