Hey there! We are finally back from Mexico. Being in the kitchen for 8 hours a day, 6 days in a row, with a marvelous Mexican home cook to serve a group of 16 people was not a random cooking experience. It was SERIOUS! I was so lucky to be part of it! More on this later. I will compile a detailed cooking report regarding the Mexico Entrepreneur Retreat. Stay tuned.
Unluckily, as soon as this whole thing was over, my body somehow decided to restart without my permission, as a form of rebellion. My stomach was doing some kind of hardcore exercise on its own, which caused unbearable pain paired with fever. It put me in bed for good 48 hours without eating anything. I couldn’t.
Now that my body system seems to complete reorganizing everything, I am craving for FOOD! Oh, My God! You have no idea. I am craving for Asian food, simple and delish Asian food…
That’s how this 6-ingredient Ginger Eggplant came into my mind. My mom used to make it very often. It’s so easy that even Han can make it. I requested for this dish and he volunteered to make me a congee to go with it for my super weak stomach. Oh my! What else could I ask for?
Don’t get me wrong. This is not a dish only good for treating sick people since it’s so soft and juicy. This is a very savory eggplant for a normal after-work dinner at home. Pair it with Spicy Shrimp or Thai Fried Squid With Basil Leaves. Cook some rice or quinoa on the side. Here you have a fantastic meal for your family. I hope you like it!
- 2 Chinese eggplants (about 1.5 pounds), cut into diamond shape
- 1 ounce ginger, sliced
- 3 tablespoons vegetable oil
- 9 tablespoons water
- 1/4 cup low sodium soy sauce
- 1 teaspoon brown sugar
- In a large sauté pan, heat up oil over high heat. Place a small bowl of water on the side.
- Add ginger, stir until fragrant (about 1 minute).
- Add eggplants, stir a few times until the oil is gone. Add 3 tablespoons water from the small bowl. Stir, cover and cook on medium high heat for 3-5 minutes, or until water’s absorbed.
- Uncover. Add another 3 tablespoons water and stir. Cover and cook for 3-5 minutes until the water is gone again.
- Repeat the above step one more time to make sure all the water’s absorbed and the eggplants are soft. (Please be patient at these steps. They are essential to make our eggplants nice and tender.)
- Now add low sodium soy sauce. Stir well. Cover and cook for 2 minutes.
- Uncover. Add sugar. Keep stirring until the sugar is dissolved and the soy sauce is absorbed completely by the eggplants (about 3-5 minutes).
- Plate and serve with rice or quinoa.
- Serving Size: 4
- Unfortunately, the standard American eggplant does not work well with this recipe. Wondering the difference among all types of eggplants? Here’s a roundup of eggplants. (American eggplant is not pictured.)