Chinese-Style Eggplant

Chinese-Style Eggplant

Besides the association with a certain type of suggestive emoji meaning, I think eggplant is a rather underrated vegetable. 

It is such a beautiful purple when raw but can turn kind of bleh and brown when cooked. Personally, I think it should be cooked thoroughly so you don't end up with bitter or chewy eggplant, but I have found my desire for it to be soft and silky and almost falling apart off-putting to others. I can just hear my sister Kristen saying "Ewwww".  

So perhaps I have turned you even more away from eggplant, but cooking it this way with a savory, garlicky sauce is one of my favorite ways to eat it. When it comes to eggplant size and shape, I prefer small-medium Japanese or Chinese eggplants for this kind of dish. The small globe-shaped Indian eggplants tend to have a skin that is too thick with not enough flesh. The large Italian eggplants are the opposite and have too many seeds. This is a Chinese dish so it makes sense to choose the eggplant best suited for it!

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