I have had eggplant at a local Dim Sum place, very tasty!

It didn't look very complicated, a dark spicy sauce.

Any ideas of what it was or a recipe?

"Mike Tetrault" > wrote in news:c4f9n7$b2j2
@shark.pwgsc.gc.ca:

> I have had eggplant at a local Dim Sum place, very tasty!
>
> It didn't look very complicated, a dark spicy sauce.
>
> Any ideas of what it was or a recipe?

I could be wrong but I would say that around here it would mean
eggplant in spicy black bean sauce. It is sometimes served on a hot
metal plate where it actually cooks.

I don't have an exact duplicate of what they serve here, but this
looks like it would be fairly close albeit a bit eclectic:

http://www.veganchef.com/spicyeggplant.htm

--

Il faudrait que tout le monde réclame
Auprès des autorités
Une loi contre toute note indifférence
Que personne ne soit oublié

Carla Bruni, «Tout le monde»

In article >,
says...
> "Mike Tetrault" > wrote in news:c4f9n7$b2j2
> @shark.pwgsc.gc.ca:
>
> > I have had eggplant at a local Dim Sum place, very tasty!
> >
> > It didn't look very complicated, a dark spicy sauce.
> >
> > Any ideas of what it was or a recipe?
>
> I could be wrong but I would say that around here it would mean
> eggplant in spicy black bean sauce. It is sometimes served on a hot
> metal plate where it actually cooks.
>
> I don't have an exact duplicate of what they serve here, but this
> looks like it would be fairly close albeit a bit eclectic:
>
> http://www.veganchef.com/spicyeggplant.htm
>
>
That looks wonderful! I'm adding eggplant to my shopping list and will
make this in the next week. Any idea where I'd find barley malt syrup
locally (I live in San Francisco) or what could be substituted for it?
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Michel Boucher" > wrote in message
...
> "Mike Tetrault" > wrote in news:c4f9n7$b2j2
> @shark.pwgsc.gc.ca:
>
> > I have had eggplant at a local Dim Sum place, very tasty!
> >
> > It didn't look very complicated, a dark spicy sauce.
> >
> > Any ideas of what it was or a recipe?
>
> I could be wrong but I would say that around here it would mean
> eggplant in spicy black bean sauce. It is sometimes served on a hot
> metal plate where it actually cooks.
>
> I don't have an exact duplicate of what they serve here, but this
> looks like it would be fairly close albeit a bit eclectic:
>
> http://www.veganchef.com/spicyeggplant.htm
>
> --

That recipe may be good but it bears no relation to Chinese eggplant.
Chinese black beans are fermented and salted and have a unique flavor, one
that I really love. This recipe calls for a can of "black beans" which
probably means turtle beans - a totally different thing. You can buy
fermented black beans at oriental markets.


--
Peter Aitken

Remove the crap from my email address before using.

>From: "Mike Tetrault"

>I have had eggplant at a local Dim Sum place, very tasty!
>
>It didn't look very complicated, a dark spicy sauce.
>
>Any ideas of what it was or a recipe?

Here is a recipe you might check out.
http://www.recipezaar.com/recipe/getrecipe.zsp?id=69281

Ellen

In article > ,
says...
> > http://www.veganchef.com/spicyeggplant.htm
> >
> > --
>
> That recipe may be good but it bears no relation to Chinese eggplant.
> Chinese black beans are fermented and salted and have a unique flavor, one
> that I really love. This recipe calls for a can of "black beans" which
> probably means turtle beans - a totally different thing. You can buy
> fermented black beans at oriental markets.
>
>
Good call - I didn't catch that, but as I live within walking distance to
Chinatown, I can easily pick up some fermented black beans.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Donna Rose" > wrote in message
k.net...
> >
> That looks wonderful! I'm adding eggplant to my shopping list and will
> make this in the next week. Any idea where I'd find barley malt syrup
> locally (I live in San Francisco) or what could be substituted for it?

Try Whole Foods or another health food store.

"Mike Tetrault" > wrote in message
...
> I have had eggplant at a local Dim Sum place, very tasty!
>
> It didn't look very complicated, a dark spicy sauce.
>
> Any ideas of what it was or a recipe?

Was the eggplant stuffed?

Dimitri

http://www.df.lth.se/~thanisa/cgi-bi...cipes/misc3/kl

Chinese Stuffed Eggplant
4 servings

1-1.5 lbs eggplant: cut crosswise into 1/2 inch thick circles, cut each
circle in half; slit straight edge, but not all the way through, to make a
pocket for stuffing.

STUFFING:
1/2 lb ground pork
2 Tbsp dried shrimp: soak in hot water to soften, mince
2 scallions: mince, including green part
1/2 tsp sugar
1/4 tsp five-fragrance powder
4 tsp thin soy sauce
1 big pinch pepper
1 tsp pale dry sherry
-------
2 eggs
1/2 tsp salt
2/3 cup cornstarch
1/2 cup oil
Soy-Vinegar Dip (dip not included because request was for brown sauce.)

Fill pockets of eggplant with stuffing.

Beat eggs with salt. Dip stuffed eggplant into batter, then dredge with
cornstarch. Put aside.

Heat a skillet and pour in 4 Tbsp oil or enough to cover bottom of skillet.
Heat oil, then arrange some of the eggplant pieces in skillet and pan-fry
them over medium-low heat for about 10 mins or until both sides are golden
brown. Drain and put in warm oven to keep hot while the others cook. Add
more oil to skillet as necessary. Serve hot with dip.

> Was the eggplant stuffed?

It wasn't, but I could hardly fit out the door after :P

Thanks, I shall try experiment with the Black Bean recipes...

Mike


"Dimitri" > wrote in message
. ..
>
> "Mike Tetrault" > wrote in message
> ...
> > I have had eggplant at a local Dim Sum place, very tasty!
> >
> > It didn't look very complicated, a dark spicy sauce.
> >
> > Any ideas of what it was or a recipe?
>
> Was the eggplant stuffed?
>
> Dimitri
>
>
http://www.df.lth.se/~thanisa/cgi-bi...cipes/misc3/kl
>
> Chinese Stuffed Eggplant
> 4 servings
>
> 1-1.5 lbs eggplant: cut crosswise into 1/2 inch thick circles, cut each
> circle in half; slit straight edge, but not all the way through, to make a
> pocket for stuffing.
>
> STUFFING:
> 1/2 lb ground pork
> 2 Tbsp dried shrimp: soak in hot water to soften, mince
> 2 scallions: mince, including green part
> 1/2 tsp sugar
> 1/4 tsp five-fragrance powder
> 4 tsp thin soy sauce
> 1 big pinch pepper
> 1 tsp pale dry sherry
> -------
> 2 eggs
> 1/2 tsp salt
> 2/3 cup cornstarch
> 1/2 cup oil
> Soy-Vinegar Dip (dip not included because request was for brown sauce.)
>
> Fill pockets of eggplant with stuffing.
>
> Beat eggs with salt. Dip stuffed eggplant into batter, then dredge with
> cornstarch. Put aside.
>
> Heat a skillet and pour in 4 Tbsp oil or enough to cover bottom of
skillet.
> Heat oil, then arrange some of the eggplant pieces in skillet and pan-fry
> them over medium-low heat for about 10 mins or until both sides are golden
> brown. Drain and put in warm oven to keep hot while the others cook. Add
> more oil to skillet as necessary. Serve hot with dip.
>
>
>