I know, another eggplant recipe! I can’t help myself, it’s so good right now. My local grocery has such fresh ones on hand, I just have to buy them. This recipe traditionally should be made with Japanese eggplants but they are hard to find. I used to get them at the farmers’ market when I lived in Massachusetts, haven’t found them here in Minneapolis as yet. So I used the common oval eggplants. Look for ones that are narrower, they’ll have fewer seeds and be a little less bitter. Also make sure when purchasing eggplants, that the stems are still green and the eggplant is firm to the touch. And always buy the ones with the inward flower end rather than ones with an outward end, they will also be less bitter.
Because this recipe was made using 2 oval eggplants rather than the Japanese, the proportions will be different if you happen to find the long, skinny kind. So double the eggplants needed if you strike it lucky and are able to use the Japanese. They also won’t need to be peeled!
First, peel and cut into bite size pieces:
2 oval eggplants, medium sized (about 6 cups of meat altogether before salting)
Place them in a large bowl and sprinkle with:
1 tablespoon rice vinegar
2 tablespoons sea salt
Mix thoroughly and set aside for a minimum of 30 minutes, longer is better. After they have sat, rinse thoroughly with water to remove the salt and then dry as thoroughly as possible with paper towels (or a clean kitchen towel). It’s not possible to remove all the water from eggplant since the meat acts like a sponge with any moisture. When dry, toss with:
1 tablespoon corn starch (or tapioca starch)
Mix thoroughly and then repeat with a second tablespoon of starch.
Heat in a large skillet (or griddle if you have one):
1/4 cup olive oil
When shimmering add the eggplant and cook on medium high heat for about 2-3 minutes until browned then turn to brown the other side, cooking for an additional 2-3 minutes. Remove pieces as they are browned and set aside. When all the pieces are well browned, and crunchy, and the skillet is empty, make the sauce.
In a medium skillet heat over medium:
1 tablespoon olive oil
When hot add:
1 tablespoon minced ginger
2 tablespoons minced garlic
1/4 cup chopped white scallions (slice the greens for garnish)
1 teaspoon minced green chilis
Cook for a minute, being careful not to burn the garlic. Add:
1/2 cup soy sauce substitute (see recipe under sauces and condiments)
1/4 cup water
Stir to distribute and let cook for a minute or two while making a slurry with:
1/4 cup water
1/2 teaspoon corn or tapioca starch (or arrowroot)
Add slurry to the skillet, stirring constantly until sauce is thick. Stir in the eggplant chunks. Remove to a serving plate and garnish with the greens from the scallions and some white sesame seeds. Makes 4 servings.
TIP: Add some diced chicken, beef, pork, tofu, etc., to make this a complete meal.