There are many kinds of eggplants, but Chinese eggplant is my favorite. The Italian kind has a really tough skin, and just doesn’t ‘suck-up’ flavor as well. The thing about eggplant that I don’t like, is that it is a sponge, and absorbs oil. I asked some professional chefs about this, and they said that I can substitute oil with water or stock to make the eggplant soften. I have tried this, and it has worked to some extent, but not as well as oil. However, for the health benefits, I’d use water or stock over oil any day.
This recipe that I’m sharing today is something of my own concoction. As some might know, my favorite food of all time is char kuay, and char kuay is made flavorful by chaipo (preserved radish) and garlic. I decided to use the same ingredients to flavor my eggplant, and I’m glad to say that it turned out very well. Here’s the recipe!
- 2 Chinese eggplants, cut into small pieces
- 6 clove garlic, minced
- 1/4 cup chaipo, soaked and minced
- 2 tablespoons canola oil
- 1/3 cup water or bone stock
In a pan, add oil and fry the garlic and chaipo until the garlic is golden brown.
Remove the garlic and chaipo from the pan, but leave the excess oil in the pan.
Add the eggplant and water in the pan. Cover, and let cook until the eggplant is soft (about 6 minutes), stirring occasionally.
When the eggplant is soft, add the garlic and chaipo to the pan.
Turn off the heat and stir to combine.
Serve and enjoy!