My Favorite Eggplant Dish…

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May 7, 2013 by Kai Chan

Eggplant (or aubergine for you Francophiles) is one of my favorite vegetables.  If you want to get technical, then fine, eggplant is actually considered a fruit like the tomato.  Being quite versatile, eggplant can be sauteed, grilled, stewed, roasted and mashed as in the case for baba ghanoush. The flavors are very subtle for this vegetable/fruit, which is also why there is a large contingency of people who actually dislike eggplant.  So for those of you who are eggplant-haters, this recipe is not for you.  There is no official name for this dish, so let’s call it my favorite eggplant dish.  My mom has made it for years and it’s always delicious and super healthy.  The combination of soy sauce, oyster sauce, vinegar and sugar creates a mellow sweet and sour flavor that compliments the eggplant.  This eggplant recipe can be used for a side dish or entree and you can even add protein to it bulk it up.

 

Ingredients:

3 Japanese or Chinese eggplants

2 tablespoons grapeseed oil (sunflower, canola or vegetable oil can be used too)

2 cloves of garlic

1/3 cup water

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon sugar

1 tablesooon vinegar

Yields 2-4 servings

 

Directions:

Wash the eggplants and cut off the stems.  Cut the eggplant on a slant to make uniform long, thin strips.  It is important to make sure all the eggplant strips are roughly the same size so that they will cook evenly.

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In a saute pan, add the oil and heat it over medium to high heat.  When the oil becomes hot, add the garlic and cook until golden brown.  Then, add the eggplant strips and saute for a couple of minutes.

DSC_0006Add the water and let it simmer for a few minutes.  In a small bowl, combine the soy sauce, oyster sauce, sugar and vinegar.  Then add the sauce into the pan and mix evenly so that the eggplant strips are coated with the sauce.  Add a little more water if the eggplant looks too dry.  Cover the pan and let it simmer for a few more minutes – if you prefer a mushy texture then cook it longer. I prefer for the eggplant to have some sort of bite to it. Bon appetit!

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