I love eggplant. I know not many people like eggplant because of its unappealing appearance, looking dark, mushy, even though it is actually perfectly prepared. Though it may not look good, you will be plesantly surprise how good this dish taste.Ingredients:
1 piece of chicken beast - slice thinly
2 Japanese eggplant - cut into 1" length
2 spring onions - cut into 1" length
2 cloves of garlic - chopped
1 " of ginger - finely chopped
1 tablespoon hot bean paste
2 tsp of chili paste
Sauce:
1 cup Chicken Broth
2 tbsp of light soy sauce
1 teaspoon sugar
1 teaspoons cornstarch
1. In a small bowl combine all the sause ingredients. Set aside.2. Heat 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
3. Add 1 tablespoons oil to the wok. When the oil is hot, add garlic,ginger, chili paste and hot bean sauce.
4. Stir-fry until aromatic. Add in chicken. Stir-fry until it changes color.
5. Add in the sauce and bring to a boil, stirring quickly to thicken.
6. Add the eggplant and cook for a few more minutes. Check seasoning and lastly add in spring onions. Serve warm.
Looks so yummy Gert. Unfortunately, I am the only eggplant eater in my house too. Non eaters...They just don't know what they are missing!
ReplyDeleteI love eggplant too! :)
ReplyDeleteOh dear! I love eggplant to bits, anything that cook with eggplant is my favourite!
ReplyDeleteI am the minority who loves eggplants. Just bought some Japanese eggplants yesterday. But your sauce is a bit spicy for my son. ;)
ReplyDeleteI love eggplants!! we call them aubergine in Europe. My mum used to grow them in the garden, with great success!..
ReplyDeleteI just had eggplant dish at De Maw restaurant. Out of this world! If you are still in KL, go visit this place. Tiny place with fantastic food! Need reservations!
ReplyDeleteEggplant stir-fry is my fav! Great dish!
ReplyDeleteWhen I was young, I didn't like eggplant.. and I started to eat (God knows when) and like it.. probably because of the chili :)
ReplyDeleteI love eggplant!! They go so well with chili and rice!
ReplyDeleteEggplant and Chinese food are a match made in heaven! This looks great.
ReplyDeleteI love eggplant but hubby dislike its mushy texture. Hence, I hardly ever buy. :(
ReplyDeleteGert,
ReplyDeleteI like eggplant too... especially Yong Tau Foo... YUM. My mom used to goreng with dried prawn (har bee)... or just blench it, then add some oil and soy sauce.. Nyam..
Gert, i love eggplant too. Even steamed eggplant with sprinkle of frying bawang merah & soya sauce also taste so good.
ReplyDeleteYour cooking looks so inviting.
- Kath
Yup, I am in the "do not like eggplant" club.
ReplyDeleteI love eggplant (I call it brinjal) too and if you give me that bowl, I can just eat it with rice and nothing else. Yum!
ReplyDeleteI love egg plants too!!! I love to stir fried them with fish fillets and lots of belachan.. :)
ReplyDeletegert, i makan pon since dah kawen ni...suka kaler dia..purple...haahaahaaa....
ReplyDeleteVG,mmmm they don't know what they miss :)
ReplyDeleteAngie, welcome to the club :)
Bit of taste, if there is a dish on menu I will definately order it :)
Food for tots, you and always omit the chili paste :)
Christelle, have you try the Japanese egg plant?
Family First, thanks for the recommandation. Do you by any chance have the address :)
CY, thank you.
Leemei, I grew up eating the eggplants my grandmother grow herself :)
Pigpig & Alisa, totally agreed with the both of you :)
LCOM, I still cook it even though I am the only one eating it :)
Cat, I too will eat any cooking style of eggplants.
Jackson, :)
Kath, thank you.
Tigerfish, so far you are the only one who dislike eggplant :)
Jo, I can eat eggplant everyday :)
Shirley, I should try your style the next time :)
Jun, I pun suka colornya :)
Han, thanks for stopping by.
This looks really good, I just love eggplant.
ReplyDeleteHai Gert, how are you? Dah jumpa Jun ke...?? I feel so sorry coz not able to see you during your holidays here til end of this February since my sister's wedding is just around the corner (1st March). Weekend asyik ulang alik balik rumah my parents in Temerloh je..Hope we can make it next time and may God bless you always...muaahhh!!
ReplyDelete**Please let me know when you're leaving for Pennsylvania..
No I have not tried the japanese eggplant, is it different?
ReplyDeleteI have seen little round white ones, is it these?
Sara, thank you.
ReplyDeleteUmmi, I tak sempat jumpa Jun :( I fall sick. I am back to PA now. Hope to see you the next time I go back to Malaysia again.
Christelle, Japanese egg plant is much lighter in color and is longer then the normal Italian eggplant. It cook faster too. I find it taste much better. Buy some the next time you go to an Asian store.
Love eggplants with minced pork and teochew chili sauce. Should try your recipe too, looks really tempting
ReplyDeleteChumpman, hope you like this recipe.
ReplyDeleteGert ... I made this with beef instead of chicken today. It was absolutely delicious! Thanks for sharing the recipe. :)
ReplyDeleteRita, using beef will be delicious too. I have to try that out soon.
ReplyDeleteGreat recipe! I was looking to use an eggplant that I had on hand, and I love spicy foods - this recipe fit the bill. It was my first time cooking with eggplant. I'll have to try cooking w/ Japanese eggplant sometime. Thx again. (@PhytoK)
ReplyDelete