I'm looking for some recipes that use the long Japanese eggplants.
Anyone have some recipes they would share?

Diane M

"Diane McGill" > wrote in message
ink.net...
> I'm looking for some recipes that use the long Japanese eggplants. Anyone
> have some recipes they would share?
>
> Diane M

This is a good one from Kylie Kwong Heart and Soul Cookbook.. I cook it a
lot and its delicious

Japanese Eggplants with Garlic, Olive Oil & Tomatoes


550g Japanese Eggplants
½ cup extra virgin olive oil

7 Garlic Cloves, finely diced

¼ bunch thyme

1 teaspoon sea salt

2 tablespoons virgin olive oil extra

2 medium sized vine ripened tomatoes, finely sliced

Juice of one lemon

Pinch of sea salt

Pinch cracked white pepper





Preheat oven to 180°C. Halve eggplants lengthways, leaving stems intact.
Place eggplants in a single layer, cut side up, in a lightly oiled roasting
tin. Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt,
and cover tin with foil. Bake for 45 minutes, or until eggplants are
tender.



Remove from oven and increase temperature to 200°C. Drizzle eggplants with
half the extra oil and bake, uncovered for a further 15 minutes or until
lightly browned.



Arrange eggplants on a platter and top with tomatoes. Drizzle with
remaining oil and lemon juice, sprinkle with salt and pepper, and serve.

"Diane McGill" wrote> I'm looking for some recipes that use the long
Japanese eggplants.
> Anyone have some recipes they would share?
>
> Diane M

I looovve this stuff. I first ate it in a Chinese restaurant on Okinawa,
which has/had a very large Chinese population---they didn't all go to
Taiwan. It's best with the long ones that are colored like our western fat
guys. (The Asian ones are real purple with white, and shorter.) Two of
yours should do it. I often forgo the dried shrimp and use just more
pork---say, 3/4 lb. At one point, I used and enjoyed using Penzey's Sichuan
Pepper-Salt as the condiment. Well, with the sichuan pepper problem, that
went by the wayside. Now, we use very finely ground good black pepper;
likewise, kosher salt; and add a scant pinch of 5-spice powder. DO NOT use
anything liquid as a condiment---the pepper/salt combo is traditional and
best. If you have nothing else, use salt and pepper with a bit of cayenne.
I also include a good beer batter recipe that we use. We usually triple the
batter recipe for this.

Enjoy,
Pam

STUFFED EGGPLANT (Chinese) 4 - 8 servings

1/2 lb ground pork

6 large dried shrimp, soaked in 2 Tbsp hot water for 30 minutes, then
drained and finely chopped

1 green onion, finely chopped

1 Tbsp cornstarch

1/2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

3 - 4 Asian eggplants - sliced to create sandwich (sorta hinged, shall we
say) to stuff

Beer batter or other light weight batter; no breading

2 c. peanut oil

Combine filling ingredients until meat holds together. Stuff eggplant
slices, dip in batter, and deep fry in 375°F oil until brown - about 2
minutes on a side. Serve with spiced salt/pepper.

BEER BATTER (Basic Skills for the Good Cook - 26 Cooking Lessons from Bon
Appetit - 1981)

(makes about 1/2 cup)

1/4 c. cornstarch

1/4 c. all-purpose flour

1/4 c. beer, room temperature

3 Tbsp butter, melted

1 egg, separated

1 small garlic clove, minced

salt and pepper

Peanut oil for frying

Combine cornstarch and flour and mix well. Blend in beer, butter, egg yolk
and garlic. Beat egg white until stiff. Fold into batter with salt and
pepper to taste.

Heat oil to between 375°F and 395°F. Allow excess batter to run off before
placing item in oil.

"Diane McGill" > wrote in message
ink.net...
> I'm looking for some recipes that use the long Japanese eggplants. Anyone have
> some recipes they would share?
>
> Diane M

Tempura!

Dimitri

Diane McGill wrote:

> I'm looking for some recipes that use the long Japanese eggplants.
> Anyone have some recipes they would share?
>
> Diane M

Dengaku, which brings out the sweetness. Don't have a TNT recipe.

--
Jean B.

On Tue, 19 Jul 2005 01:59:42 GMT, Diane McGill wrote:

> I'm looking for some recipes that use the long Japanese eggplants.
> Anyone have some recipes they would share?
>
You can use them in recipes where you'd use the big ones. For
instance, I prefer Japanese in eggplant parmesean and moussaka.

Diane McGill wrote:
> I'm looking for some recipes that use the long Japanese eggplants.
> Anyone have some recipes they would share?
>
My "Mrs. Chiang's Szechuan Cooking" cookbook is in some moving box
somewhere. There's a really good spicy eggplant recipe there. This is
a close approximation: -aem

Sichuan-style Eggplant

1 pound Japanese or Chinese eggplant
1/4 pound ground pork

Marinade:
1 tsp soy sauce + 1 tsp rice wine or sherry
Black pepper, to taste
Pinch of cornstarch

Other:
2 cloves garlic
1 TB finely chopped ginger
1 or 2 green onions
2-4 TB oil for stir-frying (peanut or safflower or soy oil, not olive,
not sesame)
1 TB hot bean sauce (at least--I use about 3)
1 TB black rice vinegar (Chinkiang)
1 tsp soy sauce
1 tsp granulated sugar

Optional: red chile flakes to taste

PREPARATION:

Marinate the ground pork in the soy sauce, pepper and cornstarch for 15
minutes.

Cut the eggplant into pieces approximately 1 inch long and 1/2-inch
thick (do not peel).

Finely chop the garlic and ginger, slice the green onions on the
diagonal into 1-inch pieces.

Heat a wok or large heavy pan over medium-high to high heat. Add 2 TB
oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until
softened (about 5 minutes). Remove from the wok.

Add 2 tablespoons oil to the wok. When the oil is hot, add the bean
sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry
until aromatic. Add the ground pork. Stir fry until the pork changes
color and is nearly cooked through.

Add the eggplant back into the pan. Sprinkle the black rice vinegar and
soy sauce over. Stir in the sugar and the green onion. Mix thoroughly
and serve hot.

Diane McGill wrote:
>
> I'm looking for some recipes that use the long Japanese eggplants.
> Anyone have some recipes they would share?
>
> Diane M

From 'Japanese Cooking'

Aubergine with miso sauce

2 large aubergines
1--2 dried red chiles
45 ml/3 tbs sake
45 ml/3 tbs mirin
45 ml/3 tbs caster sugar
30 ml/2 tbs shoyu
45 ml/3 tbs red miso
90 ml/6 tbs sesame oil
salt

Cut the aubergines into bitesize pieces. Put in a colander and salt
lightly. Leave for 30 minutes and squeeze the bitter juice out by hand.
Chop the red chiles (remove seeds) into thin rings.

Mix the sake, mirin, sugar and shoyu in a cup. In a separate bowl mix
the red miso with a little water to make a loose paste.

Heat the oil in a large pan and add the chile. When smoke rises, add the
aubergine and fry for about 8 minutes until tender. Lower the heat to
medium.

Add the sake mixture to the pan and stir for 2 or 3 minutes. Add the
miso paste and cook for two more minutes. Lower the heat if the sauce
starts to burn.