Superstar spicy eggplant

Spicy eggplant supreme

Spicy eggplant supreme

Yusuke revised his spicy eggplant recipe, which resulted in this beautiful creation that rivals the excellent Chinese restaurant across the street from our apartment. Yum yum.

This dish is the antithesis to my last post vis-à-vis calories, since the first step was to sauté the eggplant pieces in canola oil—and eggplant certainly does soak that stuff up. We generally buy baby eggplants (a.k.a. Italian) which tend to be more tender, have fewer seeds, and fit better in the refrigerator.

When the eggplants were tender, he drained the oil that remained in the pan and then sautéed ground pork (fortunately pick-out-able) and white onions with 1 tablespoon each of tobanjan (spicy sauce) and tenmenjan (sweet bean sauce, not to be confused with anko paste). Tobanjan is extremely spicy, but the tenmenjan brings out a depth in the flavour rather than just a spicy burn.

Next came 1 tablespoon each of minced garlic, minced ginger, and soy sauce. He then added in the eggplant and sautéed everything for a while before pouring in 200 mL of chicken broth. He also meant to put in a splash of rice wine vinegar, but since he forgot, we just added it afterward.

We ate the eggplant with our tasty new brown rice and miso soup with firm tofu and wakame.

I had this meal, accompanied by white wine, on a Friday evening after a good workout at the gym. I was very happy.


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