What’s 6- 8″ long, firm, and covered in smooth silky skin with a delightful velvety feel? Get your mind out of the gutter – we’re talking deep purple skin. We’re talking Asian eggplant.
These babies are more banana shaped than the familiar plump seedy Italian variety. They have no seeds to speak of, none of the bitterness, and the skin cooks up so tender that you never need peel it. The flesh has a luxurious texture. Naturally you can find them at any Asian grocery but sometimes chain supermarkets carry them too – make sure they aren’t wrinkly or soft feeling (I know what you’re thinking.)
Here’s a great recipe with a piquant hit of vinegar to help cut any greasiness. Asian or Italian, all eggplant absorbs oil.
Eggplant with Garlic Sauce

1. Mix 2 TB shaoxing wine or dry sherry, 2 TB soy sauce, 1 1/2 TB hoisin sauce (the Koon Chun brand is far and away the best), 1 1/2 tsp chili garlic sauce (most Asian groceries carry the Huy Fong Brand- with the green plastic lid. This is pretty hot stuff – you may want to start with less. 1/2 tsp ordinary red pepper flakes will do but the sauce will be better and worth it), and 2 TBSItalian red wine vinegar in a small bowl. Set aside.
2. Add about 1″ oil to a large hot deep frying pan. Make sure oil is hot or the eggplant will absorb like a sponge and be indigestible. Prepare 3 Asian eggplants (about 1 lb) cut on the diagonal into fat round slices about 1″ thick. Place as many slices of eggplant as you can flat in the pan. As they lightly brown on one side, turn them over. When brown on both sides and gently softened (not mushy) remove to a paper town to drain excess oil. When the pan is empty, add more oil to make 1″, heat, then add remaining eggplant. Cook, remove as done before and drain on a clean paper towel.
3. There’s probably no oil now left in the pan so if needed add another tablespoon, then add 1 generous TBS finely minced garlic and 1 generous TBS finely minced ginger. Stir fry for 15 seconds over medium heet – don’t burn. Mix sauce mixture, add to pan, stir, bring to a boil and reduce heat.
4. Gently and carefully add eggplant back to sauce in pan. Spoon sauce over slices. Sprinkle with Asian sesame oil. Cook until tender, a few more minutes. Don’t overcook.
5. Plate, and top with chopped scallions.

-MHF, Guest Blogger