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.