The Chinese Eggplant

Long, shiny and purple, the eggplant crept slowly from the heart of India, across China and Japan to the East, and Westward, along Afghanistan and Turkey, to reach Europe.

Some varieties actually are white and round, giving the plant its seemingly ill-fitting name, though thick, round, baseball bat shaped varieities are common to America. The Chinese Eggplant is recognizably an Eggplant still, just longer and thinner, with a less bitter and more delicate flavor, yet the same shiny, vibrant purple skin.

Rarely do I find a recipe that looks perfect online, but this one was an exception. A simple stir-fry, Katrina rifled through the refrigerator to find a few other "must use"foods that couldn't wait until the next day, including some Red Bell Pepper, Zucchini, and Jerusalem Artichoke (which next season I certainly hope to explore better).

The final result was pleasant, not too bitter, and contained a nice mix of eggplant flavor, oil flavor, and ginger. Well, except for the ginger pieces Katrina was picking out of it, and I was eagerly searching for.

Chinese Eggplant Stiry-Fry

2-4 Eggplants
2 large pieces of ginger (about the size of a chicken wing)
2 tbsp olive oil
Sprinkle of Dark Soy Sauce
Dash of Sugar
Dash of Salt

Step 1: Cut your eggplants into pieces (about 1 inch across)

Step 2: Heat olive oil on a large wok or frying pan. Seasoned is better, but if you don't have that a normal, preferably iron or stainless steel, pan will do.

Step 3: Once hot, begin frying the ginger for a couple of minutes. The ginger adds flavor, but you may not want to eat it when you're done (unless you like intense ginger flavor)

Step 4: Add the Eggplant. Fry until it is soft, and slightly brownish.

Step 5: Add soy sauce, sugar, and salt to taste.

And you're done! Enjoy!

Next Time: Peanut Butter isn't just for Sandwiches anymore!