Strange-Flavor Eggplant


The eggplant is most flavorful when made in advance and it can be kept in the refrigerator for up to a week. The croutons can be done a day in advance and stored at room temperature with an airtight seal. The recipe makes 2 cups.

1 to 1 1/4 pounds large Western eggplants

	AROMATICS

1	tablespoon garlic, finely minced
1	tablespoon ginger, finely minced
1/4	cup green onions, thinly sliced
1/4 to 1/2 teaspoon dried red chili flakes
	
        SAUCE

3	tablespoons soy sauce
3	tablespoons packed brown sugar
1	teaspoon rice vinegar, Japanese, unseasoned
1	tablespoon hot water

2	tablespoons corn oil, or peanut oil
1/2	teaspoon sesame oil

	
        GARLIC CROUTONS (recipe to follow)

        Green onion, thinly sliced for garnish

	


     1. Preheat the oven to 475F. Move the rack to the middle position.     2. Prick the eggplant well in several places with a fork or the tip of a sharp knife and remove the leaves. Bake on a baking sheet, turning once, until fork-tender, 20-40 minutes, depending on the size. remove the eggplant and slit it lengthwise to speed the cooling.      3. While still warm, remove the tough stem end and the peel, scraping off and retrieving any pulp. Cube the pulp, then process the pulp and any thick baking juices in a food processor or blender until nearly smooth. (Eggplant differs enormously in water content. Some will leach nothing when baked, others leach a tasteless water, while some ooze a tasty liquor. It is only the latter that should be used.)     4. Combine the aromatics in a small dish. Combine the sauce ingredients in a small bowl, stirring to dissolve the sugar.     5. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add the 2 tablespoons corn oil, swirl to glaze the pan, then reduce the heat to moderately high. When hot enough to foam a scallion ring, add the aromatics and stir-fry until fragrant, about 15 seconds, adjusting the heat so they sizzle without scorching. Add the sauce ingredients and stir until simmering. then add the eggplant, stir well to blend, and heat through. Remove from the heat, then taste and adjust with a dash more chili flakes, brown sugar, or vinegar, if needed to achieve a zesty flavor. Stir in the sesame oil.     6. Allow to cool, stirring occasionally. The flavor is fullest if the eggplant is refrigerated overnight, sealed airtight. Serve at room temperature, spooned onto the croutons and garnished with a sprinkling of scallion.

Source: China Moon Cookbook

Page(s): 62


Garlic Croutons

 1  Servings


Croutons are most flavorful on the day they are toasted; after 2 or 3 days, they taste stale. This makes about 90 croutons.

1	baguette, day-old, about 2-feet long
1/4	cup corn oil, or peanut oil
1	clove garlic, smashed

	


     1. With a serrated knife, cut the baguette crosswise into 1/4-inch-thick rounds. If you're working a day in advance, leave them in a covered bowl at room temperature; in spite of the cover, they'll firm up. Or, if you're wanting to bake them in several hours, spread them on a rack to dry a little.     2. Combine the oil and garlic. Let stand 30 to 45 minutes to infuse the oil, then discard the garlic.     3. Preheat the oven to 350F. Move a rack to the middle position.      4. Arrange the bread rounds side by side on a baking sheet. Brush the tops lightly with the infused oil. Bake until light gold, 8 to 10 minutes, turning the baking sheet midway for even coloring.     5. Let the croutons cool on the baking sheet. For best flavor, use shortly after toasting. Store leftovers in an airtight container at room temperature and use within 1 to 2 days.

Source: China Moon Cookbook

Page(s): 37


