Asian-Style Eggplant with Vegetables
The real surprise of this dish: the eggplants aren’t fried but simmered whole in barely-bubbling water for 25 to 35 minutes. That leaves them silky and almost fat-free, the opposite of a fried eggplant that drinks up oil like a sponge. The rest is a loose Asian improvisation of rice vinegar, teriyaki, sesame oil, and cilantro.
The fried mushrooms, pepper, and tomatoes are balanced by a sweet-sour trio of vinegar, sugar, and teriyaki, and a last drizzle of sesame oil brings that nutty Eastern warmth. Use neutral mushrooms, oyster or button, which soak up sauce without fighting it.
- No teriyaki on hand? Warm soy sauce with a pinch of sugar and a splash of mirin or sake.
- Always toast the sesame seeds in a dry pan first, or they won’t release their aroma.
Serve warm or at room temperature. The boiled eggplant keeps happily in the fridge for a day, so combine it with the vegetables only just before serving.
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Ingredients
Instructions
Pierce the eggplants with a skewer in several places. Bring a large pot of water to a boil, lower the heat, and once the water stops churning, lower the eggplants in. Simmer for 25-35 minutes, covered. The eggplants are done when a skewer pierces them easily.
Meanwhile, coarsely chop the mushrooms and cut the pepper and tomatoes into medium dice. Finely chop the red onion.
Pour the vegetable oil into a very hot pan and add the mushrooms, onion, bell pepper, and tomatoes. Fry, stirring, for 8-10 minutes. Add the finely chopped garlic, vinegar, sugar, teriyaki, and sesame oil. Season with salt and pepper, stir well, and take off the heat. Add the finely chopped cilantro and stir again.
Cut the boiled eggplant into rounds about 1 cm thick, arrange on plates alternating with the fried vegetables. Sprinkle with sesame seeds and finely chopped chives, and serve.
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