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Eggplants / Aubergines (Solanum Melongena)
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Reinhard
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La Belle Cuisine -
More Vegetable Recipes
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"To cook is to
create. And to create well...
is an act of integrity, and faith."
Strange Flavor
Eggplant
International flavors at igourmet.com
"Gleaming skin; a plump elongated shape: the eggplant is
a vegetable you'd
want
to caress with your eyes and fingers,
even if you didn't know its luscious
flavor."
~
Roger Vergé
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Eggplant
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Strange Flavor Eggplant
The Best of Craig
Claiborne:
More than 1,000 Recipes from
His Cooking Columns in the New York Times
by Craig
Claiborne with Pierre Franey
Edited by Joan Whitman, 1999, Times
Books/Random House
 
“Barbara Tropp, whose expertise in Chinese cooking came
about by way of
studying Chinese poetry and art in Taiwan, explained to us
that this dish
comes from the word ‘guai’, which in Chinese poetry can mean
‘odd or
weird’. In cooking,
however, ‘strange’ flavor refers to an ineffable and
delicious blend of
flavors –
spicy, subtle, sweet, tart, and tangy all at
the same time.”
Yield: 4
servings
1 1/2
pounds eggplant, preferably the Chinese long variety
1
tablespoon finely minced garlic
1
tablespoon finely chopped fresh ginger
1 large
scallion, trimmed and cut into 1-inch lengths
1/4 to 1.2
teaspoon hot red pepper flakes
2 1/2
tablespoons soy sauce
2 1/2 to 3
tablespoons loosely packed light brown sugar
1 teaspoon
rice vinegar
2
tablespoons hot water
2
tablespoons corn or peanut oil
1 teaspoon
Chinese or Japanese sesame oil
1
tablespoon chopped scallion, or fresh coriander
[cilantro] sprigs for
garnish
1. Preheat
the oven to 475 degrees F.
2. Rinse
the eggplants and pat dry. Prick them all over with a fork.
3. Arrange
the eggplants on a baking dish or cookie sheet. Put the dish in the center
of the oven and bake until the eggplants are wilted and collapse when
pressed. Turn once as they bake. This will take 20 to 40 minutes or longer.
Let stand until cool enough to handle.
4. Pull
off and discard the skin of each eggplant. Cut the flesh into pieces and put
in the container of a food processor or blender. Blend until smooth. Scrape
the eggplant into a bowl.
5. Add the
garlic, ginger, and 1-inch lengths of scallion to the container of a food
processor or blender. Blend thoroughly. Scrape into a bowl and add the
pepper flakes.
6. Combine
the soy sauce, sugar, vinegar, and water, stirring to dissolve
the sugar.
7. Heat a
wok and add the corn oil. Add the garlic mixture and cook, stirring, for
about 20 seconds. Do not burn.
8. Add the
sugar mixture and stir. When the liquid boils, add the eggplant. Stir to
blend. Bring to the simmer.
9. Add the
sesame oil and stir. Scrape the mixture into a serving dish. Garnish with
chopped scallion or sprigs of fresh coriander [cilantro]. Serve hot, cold,
or lukewarm.
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au Gratin
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