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Isabel Cutler | all galleries >> How does your garden grow? > IMG_5522 Today's Crop
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IMG_5522 Todays Crop

IMG_5522 Today's Crop

Escaped the hornworm! From a packet of mixed Asian egglant seed.

Canon PowerShot A610
1/10s f/4.0 at 8.5mm full exif

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Isabel Cutler04-Aug-2007 17:31
Mostly I make Chinese eggplant with garlic:
Prepare the following sauce and set aside:

2 tbsp soy sauce (I like Kikkoman Lite - green label)
2 tbsp sugar (1 tsp of Splenda should suffice)
¼ tsp salt
1 tbsp Worcestershire sauce
¼ cup water

Cut an approximate 1 lb. washed eggplant into ¾" cubes. No peeling necessary.

Place cubes in a plastic bag and add 1-2 tbsp oil and toss to thoroughly coat all.

Place in a microwaveable bowl or casserole and cover. Nuke on high for about 2 minutes, or until the eggplant starts to look more translucent and it isn't so hard. You don't want it to be thoroughly cooked.

While it's nuking, sauté two large mashed garlic cloves in 2 tbsp canola oil. Don't let it brown.

Drain the nuked eggplant to prevent splattering and add eggplant to the hot oil. Toss and cook eggplant about 2-3 minutes longer or until it seems almost done. Add the prepared sauce and cook over medium high heat until it is largely absorbed. Great with rice.

Judith Barnett04-Aug-2007 17:07
Nice ones, have you ever grilled it?