I’ve had Chinese eggplant many times in Thai and Chinese cuisine, and pan-fried it’s always a brilliant purple. However, I can’t seem to cook it without it turning an ugly brown. Advice?
NOTE: Chinese eggplant is, obviously, not the same as common eggplant.
You can steam it and then quick stir fry it, I do, I like spicy dishes so I cook it with chili garlic sauce, hot bean paste, thai curry pastes and coconut milk, even with a bit of ground pork if you want a main dish item, the trick is to cut it semi-thin, steam it for 3-5 minutes and then stir fry it quickly, in stewed dishes or long cooked curry’s it is impossible to keep it the original colour.
December 26th, 2009 at 3:01 am
You can steam it and then quick stir fry it, I do, I like spicy dishes so I cook it with chili garlic sauce, hot bean paste, thai curry pastes and coconut milk, even with a bit of ground pork if you want a main dish item, the trick is to cut it semi-thin, steam it for 3-5 minutes and then stir fry it quickly, in stewed dishes or long cooked curry’s it is impossible to keep it the original colour.
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