Spicy eggplant

Spicy eggplant

Spicy eggplant

I can never pick a single favourite food (I’m fickle!), but eggplant would certainly have a prominent place on any top 10 list. Thus, I’m always a happy girl when Yusuke makes spicy eggplant. If I’m not mistaken, first he puts salt on the raw eggplant slices or soaks them in water. Then he cooks the eggplant at a low temperature with oil to make it tender. Then he adds other ingredients to the stir fry, in this case, carrots and pork. The sauce is similar to what I’ve described before: garlic, ginger, tobanjan (Chinese chili bean paste), and soy sauce, with potato starch to thicken it. This iteration was delightfully sweat-inducingly spicy. I think Yusuke prefers to remove the skin from the eggplant, but I really like to eat the skin (even if it has pesticides or whatever)—that’s where most of the vitamins are, anyway.

The soup was mushrooms, green onions, and egg.

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