Tuesday, February 2, 2010
Chinese Eggplant - from Eric
I slice the eggplant like this, these cook really fast. I saute plenty of chopped onions in olive oil first, then add the eggplant. This is done because the eggplant flesh is very porous and will absorb oil to such a degree that many surfaces will remain dry. The onion provides its own lubrication which coats the eggplant better.