The Food and Wine Hedonist

leave your inhibitions at the door

#TBT Recipe: Japanese Eggplant

Way, way, back in the beginning of this blog I used to do pro football predictions.   To tie it in with the site, I also spun a fruit or vegetable to pick winners of the games.    Don’t laugh – those essentially random predictions often beat a panel of ESPN experts.   If I chose more winners than the produce, I would feature it in a recipe or two.

Since very few people read the blog back then, I figured I’d repost the recipes now to a wider audience of ten.   And yes, I know it’s a lazy way to fill up space.   I’m only posting the recipes, but if you need help with filling out a fantasy football lineup, I’m there for you.

This week, two recipes featuring Japanese eggplant. 

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jap ep plate

 

Chilled Spicy Eggplant

I’ve made this 1,000 times over the past 15 years and it’s always been a hit.  It’s a simple little Asian-inspired appetizer that only takes a 2-3 minutes of active cooking.  

  • 1 pound Japanese eggplants (4-5), sliced about an inch thick
  • 1 teaspoon of dried red pepper flakes – I prefer 2, but that’s probably more spice than most people can handle
  • 1 tablespoon canola oil
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1 green onion, thinly sliced diagonally

1 – Place the sliced eggplant in a steamer for about 15 minutes until soft.

2 – In a small pan, heat the canola oil for a minute or two over medium heat.  Add the pepper flakes and cook for 30-45 seconds, but don’t let them burn.  Remove from heat and stir in the soy, vinegar, sugar, and sesame oil.

3 – Pour it over the eggplant and chill.  Right before serving, sprinkle it with the green onion.  That’s it!
 
 

Japanese Eggplant with Haricots Verts and Thai Red Curry 

I only meant to post one eggplant recipe, but I had a few more extra ones.  I found this one on Epicurious.com.

 

 

  • 1/4 cup peanut oil
  • 3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
  • 5 ounces haricots verts or thin green beans, trimmed
  • 4 teaspoons minced garlic
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Thai red curry paste
Got the miso paste at an Asian market, the red curry paste is available at Whole Foods (though I'm sure the Asian place would've had it, too)

Got the miso paste at an Asian market, the red curry paste is available at Whole Foods (though I’m sure the Asian place would’ve had it, too)

 

Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes.


 

Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

 

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About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

3 comments on “#TBT Recipe: Japanese Eggplant

  1. John Toti
    September 24, 2015

    Looks great!

  2. Denise
    September 24, 2015

    I love eggplants (aubergines!) because they so remind me of deep flavoured oriental dishes that my dad makes – I am a bit impatient about preparing them. do you salt your eggplants?

    • thefoodandwinehedonist
      September 24, 2015

      I typically don’t salt Japanese eggplants. They don’t have the bitterness that the big round ones do, especially when they get bigger. Salting takes out that bitterness. I definitely do for eggplant Parmesan. Thx for stopping by!

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This entry was posted on September 24, 2015 by in Cooking and tagged , , , , .
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