A simple and very delicious eggplant recipe – can be used as a main course or as a side.
- 400 g eggplant, cut into 2 x 4 cm lengths
- 2 ½ cups water
- 250g sweet vine peppers, cut into half lengthwise (or regular capsicums, any colour, cut into 3 cm pieces)
- 1 tsp freshly grated ginger
- 2 tbsp miso
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tsp corn flour
- 1 ½ tsp water
- 3 tbsp vegetable oil
- 200g pork or chicken mince (optional)
- 1 tbsp sake
Soak eggplant pieces in two cups of water for 5 minutes. Drain, pat dry with paper towels.
Mix remaining half cup water with the miso, soy sauce and sugar in a small bowl and set aside.
Mix corn flour and the 1½ tsp and set aside.
Heat oil in a wok or fry pan and brown mince for about 2 minutes.
Add ginger, eggplant and peppers, tossing till vegetables are almost tender – about 5 minutes.
Stir in miso mixture and stir well.
Stir cornflour mixture and add to wok.
Cook and stir till sauce thickens, for about 1 minute and serve immediately.
Great accompaniment with meat dishes, or on it’s own with steaming hot fragrant white rice. Serve in lettuce cups for lunch.
Mince may be omitted if a vegetarian dish is required.
John Hawkesby’s wine recommendation
Goldridge Estate Marlborough 2009
Neudorf Moutere 2009
Eggplants (info courtesy of Horticulture NZ)
Low in Saturated Fat, Sodium, and Cholesterol
High in Dietary Fiber, Folate, Potassium, Manganese, Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper
What to look for when choosing eggplant
Look for glossy blemish free skin which is firm to the touch and is showing no signs of withering. Decay appears as dark brown spots on the surface and should be avoided as these egg plants will deteriorate rapidly. Egg plants should be heavy in relation to size.
Is salting necessary?
Salting removes bitterness, but only very ripe eggplants require this. New varieties also do not require salting these days. Salting decreases the ability to absorb oil.
Ways to cook eggplant
Egg plants can be fried, baked, grilled or steamed - whole, sliced or cubed. They go well with lamb and chicken and can be cut into chunks and barbecued on kebabs. They’re great stuffed with other vegetables and meats. Many countries have traditional egg plant recipes, eg. moussaka, ratatouille.