I’d like to open this post with a little story.
During my two year stint as a vegetarian (yes I was, and no I’m not anymore), I was happily chomping away on a eggplant parmesan sandwich when my friend asked me for a bite. Since I’m so kind hearted, I obliged – only to be accused of eating chicken! My friend was so convinced that it was chicken. It took me a good 5 minutes to convince him otherwise. The moral of the story – don’t share food.
Moving on. 
There are so many delicious ways to prepare eggplant. This is another improvised dish that I ate with a side of rice. Makes for a good weeknight dinner, especially when you’re avoiding the oven like the plague during the summer months (like me!).
Makes 2 servings
Ingredients:
1 medium eggplant, cubed
1 stalk of green onions, cut into 1″ pieces
1.5 tablespoons of dark soy sauce
1 teaspoon of fresh grated ginger
2 teaspoons of corn starch
1 teaspoon of sesame oil
4 cloves of garlic, minced
A sprinkle of sugar
A few pieces of fresh parsley, chopped
Fresh ground pepper to taste
Procedure:
1. In a large pan coated with corn oil, add garlic over low heat. Cook for 2 minutes. Keep the heat low to avoid burning the garlic (which will taste bitter and nasty).
2. Combine soy sauce, ginger, sesame oil and sugar in a bowl. Set aside.
3. Add eggplant to the pan with the garlic. Cook until eggplant changes to a grey color and gets tender, about 5-6 minutes over medium heat. Cook through until all the water in the pan has evaporated.
4. In a bowl, mix corn starch in 3 tbs of water. Drizzle sauce over eggplant in the pan. Add scallions and season with pepper.
5. Drizzle sauce over eggplant in the pan. Add scallions and season with pepper. Add parsley for garnish. Serve with rice.
August 12, 2009
hahahaha,
and yes, i’d eat that… ferociously…