30 Minutes Eggplant - A Nurse's Comfort Kitchen Blog at Allrecipes.com - 163619

A Nurse's Comfort Kitchen

30 Minutes Eggplant 
Mar. 14, 2010 2:54 pm 
Updated: Aug. 12, 2010 7:02 pm
Life of a nursing student has been way too crazy for finals week. This coming week: One final on Monday then open lab; One written final and one practical final on Tue; one last final on Thur!...and yes, what I have is usually a 30 minutes break for lunch or dinner...old recipe for me but might be new for you...I will update a new one that with Green when I am done with finals on Thur....

It only takes 30 minutes to make this dish. So I called it 30 minutes Eggplant.

Eggplant is the type of vegetable that people either like or not. Personally, I like it very much, because you can spend little time preparing it but still have a tasty dish. Some people don't like eggplant just because they feel that eggplant doesn't have much flavor. Eggplant is like tofu at some point. It is hard to get the flavor into it.

30 minute eggplant will allow the flavor soak into the eggplant but it doesn't take long.

2 medium to large purple eggplant (you may use other eggplant as well)
4 cloves of garlic, chopped finely
3 green onions, chopped finely
2 t sesame seed
2-3 t peanuts, chopped finely

2 T vinegar
6 T soy sauce
1 t chicken powder(a type of chicken stock powder, you may get it at QFC or Asian market)
4 T vegetable oil or sesame oil

Put eggplant in a steamer. Steam for about 15 minutes.

Take eggplant out of steamer and let it cool down for about 5 to 10 minutes. Use your hand to peel them into small strips. Put them in a bowl that can withstand high heat. Then put the peanuts, sesame seed, green onion and garlic on top of the eggplant.

Heat up the vegetable oil or sesame oil in a pan until smoking. Quickly pour the oil over the eggplant (Try to pour the oil evenly over eggplant so that the oil will cover the green onion and garlic). Quickly cover the bowl. Let the mixture steam for about 15 minutes. Open it up, and you are ready to serve!

You may stir up the eggplant a little bit so that it will be covered with the sauce.

Finished 2
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sesame seed and peanuts
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Covered it with with a lid
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Mar. 14, 2010 3:10 pm
I happen to love eggplant so thanks for this recipe! And I can get everything for it down here, so that makes it double love me! Thanks, Tao!
Mar. 18, 2010 6:03 am
I don`t like eggplants, but my family like. So I always try to find good eggplant recipes. Your recipe looks so good and easy. Thanks!
Mar. 20, 2010 7:09 am
I'll try that next! The Tofu in brown sauce was so great, I'll probably try the eggplant this weekend! I have one question though: do I have to place the whole eggplants in the steamer or slices or...!?
Mar. 20, 2010 11:01 am
You could slice it if you like...but I like to use my hands and peal it when it was steamed...:P
Mar. 21, 2010 10:26 am
Thanks for your reply! I don't mind using my hands either! :) So you'd suggest "tearing it apart" (so to say)!? Thanks again!
Mar. 21, 2010 12:06 pm
Yes.. :) After you steam them, it is easy to peal :) It is just one of my hand-on food, heehe
Mar. 22, 2010 9:55 am
Thanks again, I'll try it this week and let you know how we liked it. If it's only half as tasty as the Tofu in brown sauce, it'll still be delicious! :)
Apr. 19, 2010 3:28 am
Tried it, it's really great. I was just wondering why there's so much more liquid on your pics than there was in my bowl... I'll definitely have this very often, thanks again!
Aug. 12, 2010 7:02 pm
yes! real CHINESE recipes..and i can read all of them without having to translate or convert from metric :) i am an ABC, but i think i should have been born in sichuan because i love spicy food. thanks for writing!!
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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
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