Monday 10 September
Asian eggplants are in at the
farmers' market, and they made us suddenly nostalgic for the smoky-flavored
eggplant Catherine used to order at the Chinese place whose name we can't
remember opposite Lincoln Center. After
a troll of the internet, we came up with this.
We used 3 eggplants, scanted the
recipe on soy sauce and sugar, and only added cornstarch to the ground pork (in
our case, half a Jungle Jim's roll sausage), but none in addition later. Oh, and we used a thin-shaved red Torpedo
onion instead of scallion. Also added a
dribble of sesame oil at the end, because it's so Chinese.
Results were pretty tasty, though
not quite the ideal dish of long ago.
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