[Scotty H]Eggplant - like it was supposed to be..

Scotty H has posted a new item, 'Eggplant - like it was supposed to be..'

Eggplant – it can be so good but also terribly bad! How many times have you not been served pale, tasteless and mushy eggplant..? I watched Kylie Kwong cock a fantastic dish on Masterchef the other day and thought I share my version of what she did. It is packed with flavour and texture and and will make your kitchen smell like an Asian market in no time…

INGREDIENTS (will make about 4 servings as a main)

Eggplant:
2 eggplants
2 tbs salt
3 tbs of light olive oil
3-5 drops of sesame oil

Chilli mix:
2 long red chillis
4 garlic cloves
3cm knob of fresh ginger
3 tbs of light olive oil
3-5 drops of sesame oil
2 tbs tamari sauce

Herbs:
4 spring onions
fresh coriander (about 3/4 of a cup, loosely packed when chopped up)

1. Start off be preparing the eggplant. Cut it up in irregular, but similar sized, pieces and spread out on an oven tray. Salt the eggplant and give it a toss to ensure that all the eggplant pieces are covered. Leave for at least 30mins. This will draw out the bitter liquids in the eggplant as well as ensure it won’t go all mushy on you when you fry it.

2. Prepare all the ingredients for the chilli mix. This probably sounds like an insane amount of spices for 4 servings, but trust me – it is just right for a medium chilli kick. Since the mix is simmered in oil for such a long time the spices become much milder than if they where eaten raw.. Chop the garlic, ginger and chilli very fine and put aside. Heat up the oils in a small fry pan or pot until just hot and then add the spices. Be careful with the heat as you don’t want the garlic and ginger to fry and go brown. Turn down the heat and let simmer for 10-15 mins.

3. Chop the spring onions and coriander finely. Use the entire coriander, leaves, stems and roots as they all add lovely flavour. Set aside.

4. Rinse all the salt off the eggplant pieces and pat dry with a paper towel. In a large wok, or frypan, heat up the oils and then add the eggplant. Make sure the oil is hot as this will create a nice surface on the eggplant. If it is too cold, all the oils will be absorbed and once again – mushy eggplant… Stirfry for about 10min until the eggplant has gone velvety soft on the inside and got a golden brown tint on the outside.

5. Add the tamiri sauce to the chili mix. Pour the chilli mix over the eggplant and add the chopped spring onin and coriander. Stirfry for another 2 minutes and serve immediately.

yum..

You may view the latest post at
http://pure-eating.blogspot.com/2010/10/eggplant-like-it-was-supposed-to-be.html