Sep 21: Japanese Eggplant Thai-Style

I've had a new range for a few days now, but haven't had a chance to really use it other than to boil water. That OT is ruining my cooking schedule! lol!

One thing I've found is the burner elements are really efficient - heating up quickly and remain hot a low settings.


Today, I found the time to cook instead of takeout or fast food.

Scrounging through my refrigerator I found a 1 pound pork tenderloin and some Japanese eggplant.

Japanese eggplant are about the size of a cucumber with thinner skins and a milder/sweeter flavor than a globe (American) eggplant.


Thinner skins and smaller seed pouch (if that's what it's called...) makes for a sweeter less bitter (no salting needed) dish.


With most of my recipes, they're spur of the moment and improvised. As I'm looking at what I have, I'm formulating what I'm going to make.

Hot stove... I'll use my wok - something my previous stove had a hard time with.
Japanese eggplant, but craving Thai food.

Thai-Style Japanese Eggplant

1 lb Pork Tenderloin, thinly sliced - marinade in the following 5 ingredients.
1 clove garlic minced
1 T Fish Sauce
A few grinds of black pepper
1 t of cornstarch.

5 Japanese Eggplant
1/2 Red Bell Pepper
1/4 C Carrot
2 T Oyster Sauce
1 C Basil
1/2 t Black Pepper, ground
1/2 t White Pepper, ground
Maggi Seasoning (optional)

1. Heat a wok with 1 or 2 T of oil and partially cook the pork. Remove from the wok and set aside.


2. Add 1 T oil to the hot wok... add the garlic and the rest of the veg to "dry" fry. Usually, dry frying involves deep frying the eggplant to dry out, pre-cook and concentrate the flavors. However, I opted for a healthier cooking method. After 5 minutes, I added the oyster sauce, a few shakes of Maggi and 1/4 C of water to cover and steam the vegetables... about 5 more minutes.


3. While the vegetables are steaming, I added the black pepper, white pepper and a little red chili pepper flakes to the pork.


4. The eggplant has softened and about 80% cooked. The basil and pork were added to the eggplant to finish off the dish... Cover and steamed about 5 minutes.


The finished dish... It may not be pretty.


But sure is tasty. :)

Jul 28: Eggplant Parmigiana

A couple things today...

First, I finally pulled some carrots from my container garden to see what they looked like. Decent size. The seed directions recommended eating the carrots when they're the diameter of a nickel, 0.85" D. Some are slightly larger, quarter shown, but they tasted fine... like a carrot. Maybe slightly sweeter. I do like the funky ball/bell shape.


Second, S loves M's Eggplant Parmigiana and I've been trying to do a decent version. I believe M received the recipe from a Greek neighbor so it's seems to be a combo eggplant parm and moussaka recipe since this recipe contains potatoes.

The Fixins'
1 eggplant cut into round about 3/8" thick (See note about the eggplant)
1 russet potato, large, cut into 1/4"thick rounds
Spaghetti sauce - I made one with canned tomatoes, ground beef and Italian sausage
Shredded whole milk mozzarella

The Doin'
Fry the eggplant rounds with olive oil until browned on both sides. I used a pastry brush to brush the eggplants with olive oil. Also, after they're browned, season with salt, garlic powder and onion powder.

Fry the potato rounds until browned on both sides. Remove from pan season with salt, garlic powder and onion powder.

The layering: used an 8" x 8" Pyrex dish.
Bottom - a light coating sauce.
A layer of potatoes
A layer of eggplant
Sauce and cheese on top.
I had enough for another partial layer...
Top with sauce

Bake 350 for about 30 - 45 minutes.
Add final cheese topping at the last minute to melt and slightly brown the cheese.

Right out of the oven...


On the plate, eggplant parm, a salad with a simple oil/vinegar dressing, garden fresh carrots glazed with butter and a little brown sugar and bread slathered with garlic butter.


Today's version was much better than my previous attempts. I asked M how it was made and during her explanation I realized I was probably using too much sauce which water downed the flavor of the eggplant and potatoes.

Note - I used a male eggplant since they contain less seeds and less bitter than a female eggplant. Male eggplants have a flat blossom end while a female eggplant's blossom end looks like an innie (bellybutton).

Also, there's no need to salt the eggplant. I believe the salting (to remove the bittern juices) is a food myth.

May 19: Thai Red Curry Beef

I have the leftover roast beef from last night. I figure the way to tenderize the beef is to cook it in some liquid.

My craving for the day is Thai Red Curry.

The Fixins'
1 Can (13.5 fl oz) Coconut Milk
1.5 T (30 g) Red Curry Paste
1/2 Jalapeno, sliced
1 T Shallots, sliced
1/2 t Lemon zest, light chopped
2 or 3 small pieces, Rock Candy
2 Cloves Garlic, coarse chop
1/4 C Lemon Juice
1 T Fish Sauce
1.5 C Japanese Eggplant, large cuts

The coconut milk and red curry.


Going clockwise: Jalapeno, shallots, lemon zest, rock candy and garlic (in the center)


Open the can of coconut milk (don't shake). The top layer is usually the coconut oils.
Spoon the top layer into the pot and fry the red curry paste (to release the flavors).
After a minute, add the shallots, jalapeno, lemon zest, garlic and eggplant.
Cook another 5 minutes before adding the rest of the coconut.


Add the rock candy and beef... simmer about 10 minutes.


The Final Dish
Thai Red Curry Beef with Eggplant over rice.


I'm accustomed to red curry that's a little more brighter red. However, the flavor was nice and had a nice little zing. The instructions on the red curry paste calls for 50 g (estimated 2 T) per 2 C of coconut milk. I used 1.5 T per can of coconut milk. Next time, 2 T per 1 can of coconut milk would be just the right heat for me.

Overall, the red curry had nice flavor, aromatic and slightly spicy. The Japanese eggplant is sweeter than a regular purple eggplant. The beef was flavorful and did soften in the curry.

Also, the dish was quick to prepare... about 30 minutes.


Bonus:
The sunflower seeds are sprouting. That's four days from sowing into the flat. Nothing from the Thai Basil (not shown)