Request: “something good with eggplant”

March 11, 2012 § 1 Comment

Although I love eggplant, I never cook with it because it can be a little tricky to bring out the flavor without it tasting like one big pile of mush (which is what I did once about 6 years ago!).  This one seemed to turn out pretty good, though.  My official taste tester gave it a thumbs up, but even better, said he would eat it again if I made it!

Here’s my eggplant side dish {I used medium heat to cook this}.

1.  To heated canola oil, I added garlic and shallots to perfume the oil.  Cooked until starting to get translucent.

2.  Then added eggplant and salted right away to draw out some moisture.  A few splashes of soy sauce (the Korean kind, which is used for soups, so the flavor is much more concentrated and saltier than the Kikkoman variety).  Some red pepper powder was also added.

3.  When eggplant is tender, bias-sliced green onions were added to finish the dish.

Extra tip:  To soy sauce or not to soy sauce?  I would NOT substitute any other kind of soy sauce for this dish.  However, you can add some seafood dashida instead.

Dashida is a powder mix, similar to chicken or beef boullion.  So it is very salty and a little goes a long way.  You can get a seafood or beef-flavored dashida.   The one pictured below is a seafood-based dashida that is “all natural” with no preservatives.  Sometimes I use this to flavor soup even if the soup is not seafood-based (e.g. Korean-style egg drop soup).  It is simply to provide an extra layer of flavor.  This doesn’t mean you should use it until you can actually taste it—it is only supposed to enhance the flavors that are already present in the dish.

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