Fish-fragrant eggplant, brined and shallow-fried instead of deep-fried
J. Kenji López-Alt · ♥ 6K likes · 347.9K views · 20 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup kosher salt
- water
Soak the eggplant in brine of about a quarter cup of kosher salt per quart of water for about 10 minutes, a paper towel on top to keep it submerged.
- 2 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- chinkan vinegar
- water
Sauce: Shaoxing wine, a couple teaspoons of dark soy sauce, Chinkiang vinegar and water in place of stock.
The sauce and the cornstarch slurry
- cornstarch
- fermented Fresno chilies
Mix the cornstarch with a little liquid as a separate slurry, since cornstarch added to a lot of liquid clumps.
- 3 cloves garlic
- ginger
Pound three cloves of garlic and sliced ginger roughly in a mortar and pestle.
- sprouting garlic chives
- chilies
- tokyo negi
Cut the garlic chives and chilies; cut the tokyo negi whites on a bias.
Drain the eggplant and press with paper towels to squeeze out excess moisture.
- peanut oil
Fry the eggplant in a little peanut oil over moderate heat, cut faces in the oil, stirring, until softened and lightly charred, a few minutes; remove.
Add a little more oil and stir-fry the garlic and ginger, then the pickled chilies.
- sugar
- cilantro
Thicken with a little of the slurry at a time, thin with water if too thick; add a little sugar so it tastes hot, sour and sweet.
Finish with the scallions, a handful of cilantro and more pickled chilies on top.
Finishing and tasting