Food Minimalist

Slow-roasted Asian eggplant with garlicky and spicy fermented bean paste sauce. …

Slow-roasted Asian eggplant with garlicky and spicy fermented bean paste sauce. …


Slow-roasted Asian eggplant with garlicky and spicy fermented bean paste sauce. This is not the most authentic 魚香茄子 (yu xiang eggplant) recipe, but it’s mostly hands-off, without the need of standing over a hot wok and frying the eggplants in batches.
Cut 1-1 ½ lbs. of long skinny Asian eggplants into roughly 3-inch batons. Place in a shallow baking dish. Pour about ½ cup of good olive oil over eggplants, some oil will be quickly absorbed, which is normal with eggplants. Throw in some garlic cloves and/or whites of scallions (cut into batons as well) if you’d like. Roast at 350º for about an hour or so until eggplants have softened and the scallions are a bit caramelized. Remove from baking dish and drain if you’d like. Save oil for another use. Slow-roasting (or overcooking veg) method courtesy of @bonappetitmag to get the eggplants super soft and silky.
While eggplants are roasting, prep and mise out your sauce ingredients. Mince a small knob of ginger, 2-3 cloves of garlic and the whites of 1 scallion. In a small bowl, dissolve ½ tsp sugar in 1 cup chicken stock. In another small bowl, mix 1 tsp cornstarch mixed with 1 Tbsp cold water. Set everything aside.
About 10 minutes before the eggplants are done roasting, heat some grapeseed oil in a large cast iron pan on medium. Spoon in about 2 dollops of spicy fermented bean paste (aka 豆瓣酱, broad bean paste or bean sauce). Stir occasionally and when color has darkened, about 5 minutes, add in chili pepper flakes, minced garlic, ginger, white parts of scallion. Keep stirring until everything is fragrant. Add in the drained slow-roasted eggplants, combine well with bean sauce mixture. Pour chicken stock over eggplants and continue to gently sauté. Then pour in the cornstarch-water mixture, let everything simmer and continue stirring. As the cornstarch mixture cooks, it’ll thicken the sauce. Add a bit of soy sauce for extra flavor if needed.
Before serving, stir in Chinkiang vinegar, sesame oil, scallion greens, sliced chili, white pepper. Eat over hot rice. #f52comfortingveggies



Yazar Hakkında

Hatice Demir

Diyet söz konusu olunca deneyimlerinin yanı sıra bilgisi ile de ön plana çıkan bir zatı muhtereme.

Yorum Yap

Bu site, istenmeyenleri azaltmak için Akismet kullanıyor. Yorum verilerinizin nasıl işlendiği hakkında daha fazla bilgi edinin. 2017 Tüm hakları mahfuzdur. Bu sitede yer alan yazılar bilgi amaçlıdır, sağlık sorunları ile karşılaşmamak için lütfen doktorunuza başvurunuz.