I asked for the fam to pick up some eggplant next time they grabbed groceries before realizing I wasn't entirely sure what I wanted to make with it. So I went to Tastespotting to track down something quick and easy. I ended up finding a recipe for a dish called Di San Xian, which is comprised of eggplants, potatoes, and bell peppers. I was shocked to see that I had all the ingredients, so away I went!
A tip I learned yesterday about cooking eggplant: you're supposed to salt it first, it helps remove the bitter flavour and it prevents it from absorbing too much greasiness from your recipe.
This is the recipe I used, but I didn't deep-fry the ingredients like that, I just fried them normally. It took longer than anticipated but since I wasn't deep-frying it was worth it.
I also added onions, mushrooms and chili paste to the ingredients to make it a more varied and flavourful dish.
This recipe made 2 servings.
1 medium potato, peeled and cut into medium cubes
1 green pepper, cut in medium-sized squares
1 eggplant, cut in medium slices (our eggplant was gigantic, I only used half)
3 large mushrooms, sliced
1/3 medium onion, sliced
2 cloves garlic, chopped
1/2 tbsp dark soya sauce
1 tbsp light soya sauce
1/2 tbsp sugar
chili paste (to taste)
1. Heat oil in a deep-frying pan over medium heat. When warm, deep-fry the potatoes until golden brown. Remove, drain on kitchen paper, keep aside.
2. Add the eggplant and fry until brown. Remove, drain on kitchen paper and keep aside.
3. Heat 1 tbsp of oil in non-stick wok/pan over medium heat. Add green peppers, mushrooms and onions. Stir-fry for 2-3 minutes, until they are cooked to your taste. You could add a little bit of water to make the green peppers “softer”.
4. Add the fried potatoes, fried eggplant, give it a quick stir.
5. Add dark soya sauce, light soy sauce,sugar, chopped garlic and chili paste. Give it a few stirs until everything is well mixed and you get the nice smell of the garlic.
I'm so thrilled I have leftovers!