How to Cook Chinese Eggplant
Eggplant can be found around the world. There are Thai, Japanese, Indian, Pingtung (Taiwanese), white, and Chinese varieties of eggplant. Eggplants contain many phytonutrients and are rich in vitamins A, E, and K, niacin, riboflavin, and thiamin. The Chinese variety of eggplant is longer and thinner than the kind most commonly seen in the United States, but it still has its trademark purple skin. You can use Chinese eggplant in almost any dish for which you would use regular eggplant, but if you want to fix an Asian-style dish, you should cook Chinese eggplant in garlic sauce. Does this Spark an idea?
Things You'll Need
- Chinese eggplant
- Garlic cloves
- Green bell pepper or red bell pepper
- Jalapeno peppers or dried red peppers
- Sesame oil
- Wok or large skillet
- Soy sauce
- Tomato paste
Instructions
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1
Use two or three Chinese eggplants. Cut off both ends and then peel the skin with a vegetable peeler.
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2
Cut your eggplant into cubes. Put into a bowl and set aside.
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3
Mince the remaining vegetables and place into a bowl. Be careful if you are dealing with jalapenos or any other kind of fresh, spicy peppers. Removing the seeds will reduce the spiciness of the peppers, but a lot of heat remains in the white lining inside the peppers themselves. If you want to reduce the heat even more, scrape the inside of the peppers with a knife to remove the lining. If you are using dry red peppers, remember not too use so many that you make your dish too hot.
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4
Add 1 tablespoon of sesame oil to the wok. Cook on medium high.
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5
Add the minced garlic and peppers to the wok. Stir frequently.
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6
Add the chopped eggplant to the wok. Cook the eggplant until it starts to brown and soften, but not so long that it becomes mushy. The eggplant will release water as it cooks. Don't worry if the liquid does not completely cook out. You will be able to use it in the next step.
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7
Add 2 tablespoons of soy sauce and of tomato sauce to taste. If the sauce seems too thick, add a little water. All the vegetables should be lightly coated by the sauce.
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8
Cook until all the vegetables are soft. Remove from heat and enjoy.
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Tips & Warnings
You can eat your eggplant dish over your choice of rice or on its own. Brown rice, basmati rice, or jasmine rice will go best with the dish. If you inadvertently make your dish too hot, drinking milk or eating a small piece of banana will kill the sensation.
Do not rub your eyes or touch your face after chopping the hot peppers. It can take many washings to finally rid your hands of the heat from the peppers, so be very cautious for several hours after cooking.
