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.
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.
eggplant will allow the flavor soak into the eggplant but it doesn't
2 medium to large purple eggplant
(you may use other eggplant as well)
4 cloves of garlic, chopped
3 green onions, chopped finely
2 t sesame seed
peanuts, chopped finely
2 T vinegar
6 T soy sauce
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
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.
sesame seed and peanuts
Covered it with with a lid