Spicy Eggplant

This Christmas each family took a turn cooking a meal. In the end we had Italian, French, Mediterranean and Malaysian, all delicious! It worked out well that not one person was doing all the cooking not that I would have minded!

I did my beef rendang – however I did two different methods and instead of the beef shanks I used beef short ribs. The methods were one in the crockpot and one on the stove top like before.
The crockpot came out more like a pulled beef in sauce, versus the saucy beef chunks.

As far as the ribs vs the shanks – both were delicious. I think I would go with whatever is on sale or that I happen to have around the house.
In addition to the beef I also made a coconut rice, sambal green beans and a spicy chinese eggplant dish. Today I’m going to share the recipe for the eggplant dish.


The beans are very easy – garlic and sambal Oelek (which you can buy at the grocery store) toss the beans with the garlic and sambal and serve (blanch or steam the beans before mixing in the sauce)

Spicy Eggplant – adapted from The Woks of Life
For the sauce mixture:

1 tablespoon spicy bean paste (douban la jiang)
1 teaspoon sesame oil
1 tablespoon soy sauce (I always use gluten free)
2 teaspoons sugar
1 tablespoon rice wine/white wine
1 teaspoon fish sauce

For the rest of the dish:

2-3 Chinese eggplants (about 6 cups) cut into 2″ chunks
2 scallions cut into 2″ lengths
3 tablespoons oil
2 thin slices ginger, julienned
dried chillies to taste
4 cloves garlic finely minced
1 tablespoon rice wine/white wine

***I left out the 4 oz of ground pork, and it called for 10 dried chillies but left those out as well to make it more kid friendly.

Combine the sauce ingredients in a small bowl and set that aside for later.

Wash the eggplant, cut into equal size pieces. Chop the shallots and separate the whites from the green ends.
Heat oil in the wok and add the eggplant in batches until the eggplant is soft and seared. Do the same with the rest of the eggplant. If it starts to look like its burning turndown the heat. Set eggplant aside.

Add more oil, the wine, toss in the whites of the scallions, the ginger, garlic and mix for a few minutes allowing the garlic to become fragrant. Add the eggplant and the sauce. Once the eggplant has been thoroughly coated, heated and looking delicious toss in the greens of the scallions and mix one last time. Serve immediately or keep warm until serving.





One Comment Add yours

  1. Angus says:

    Well written, I could taste it through your words. The chillies would make this very interesting. Can’t wait to try this one once I am back to eating meat again….๐Ÿ‘€๐Ÿ‘ƒ๐Ÿ‘…

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