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Recipe: The eggplant

January 3, 2013

 

Ingredients:2 chinese long eggplants, oil
oil, hoisin sauce, ginger, garlic, scallion,
soy sauce, chinese five spice (ground pepper should be ok),
ground meat (meaty mushroom could be used to substitute if you prefer vegetarian), green and red bell pepper, garlic, scallion and coriander (parsley should be fine)
step 1:
cut both eggplants lengthwise into at least 8 pieces, but leave the head attached. So you should be left with still two eggplants (but each has eight legs)
step 2:
add lots of oil in a deep pan (preferably wok, since it is deeper, i guess deep frier should be the best), and fry the eggplant until it turns golden, and each piece of eggplant piece should shrink a lot. (keeping the eggplant connected in the step 1 is useful, because now we can fry a whole eggplant together, otherwise, this step will take forever). Take the eggplant out and leave them for a while so the oil will come out
step 3: one teaspoon of oil and fry half a cup of hoisin sauce until you can smell it, add minced ginger, garlic, scallion, and fry until you can smell it, and half a cup of soy sauce and 1 teaspoon of spice and mix it and wait until it is boiling. add the eggplant back, simmering for 5 to 10 minutes until the eggplant seems to be well soaked in the sauce. Take the eggplant out on the dishes
step 4: stir fry the ground meat, finely chopped bell pepper, garlic in the sauce (there should be a lot still) and spread on top of the eggplant, garnish with chopped scallion and coriander
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