Eggplant “Unagi”

The original recipe calls for Japanese or Chinese eggplants, which are smaller than the standard kind you see in supermarkets. I have adapted it to use regular American eggplants, since those are easier to find.

Original recipe

Eggplant “Unagi”
Adapted from Woks of Life

Yield: 2-4 servings, depending on how hungry you are

• 1 – 1 1/2 lbs eggplant (1 regular American eggplant)
• 2-3 tablespoons vegetable oil
• 2 teaspoons light soy sauce
• 1 tablespoon mirin
• 2 tablespoons water
• 1/2 teaspoon sugar
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon oyster sauce
• 1/2 teaspoon fish sauce
• 1 green onion, chopped
• 1 teaspoon sesame seeds

1. Cut eggplant into rounds about 2 inches thick. Cut the larger rounds in half (into semi-circles). Place the pieces in a heatproof dish or in the inner pot of a Tatung-style rice cooker if you have one.
2. Boil water in your steamer, or your wok with a bamboo steamer, or a pan with a steamer rack and lid. Alternatively, if you have a Tatung-style rice cooker, place 1 1/2 cups water in the outer pot (this is standard measuring cups; it is the equivalent of 2 of the little plastic measuring cups that come with the rice cooker).
3. If you’re steaming the eggplant on the stove, steam on medium heat for 16-18 minutes, until a knife pierces through the eggplant easily. If you’re using a rice cooker, just set the rice cooker to cook; it will take about 40 minutes.
4. After the eggplant has been steamed and is cool enough to handle, open each piece up like a book. Use two forks to open up the flesh of the eggplant even more. This creates more surface area for the sauce you’ll braise it in later.
5. Heat 2 tablespoons of oil in a nonstick skillet over medium high heat. Pan-fry the eggplant on both sides until golden brown on each side. (If you need additional oil, you can add 1 more tablespoon).
6. Meanwhile, combine the light soy sauce, mirin, water, dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl.
7. Pour the sauce mixture into the eggplant, and simmer until reduced by half. Sprinkle green onion on top so the residual heat cooks it a little.
8. Sprinkle with sesame seeds.

Tomato Carpaccio

This tomato dish is simple to make but amazingly delicious. It makes a great appetizer or snack.

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Tomato Carpaccio
Adapted from Ottolenghi’s Simple

Yield: 4 servings

• 1-inch piece ginger, peeled and roughly chopped (1 tablespoon)
• ½ teaspoon + ¼ teaspoon flaked sea salt
• 4 green onions, very finely sliced (3/4 cup)
• 2 ½ tablespoons sunflower oil OR other flavorless vegetable oil
• 2 teaspoons good-quality sherry vinegar (white vinegar works if that’s all you have)
• 14 oz/400g beefsteak tomatoes (about 2) OR tomatoes on the vine, cut into 1/16-inch/2mm-thick slices
• 1½ tablespoons finely shredded cilantro leaves OR parsley leaves OR a dash of dried parsley
• ¼ green chili, deseeded and finely chopped (optional)
• 1 tablespoon olive oil

1. If you have a mortar and pestle, put ginger and ½ teaspoon salt in the mortar, crush to a fine paste, transfer to a bowl, and toss with the green onion.  If you don’t have a mortar and pestle, mince ginger and mix in a small bowl with ½ teaspoon salt and green onion.  Set aside.
2. Heat the oil in a small pan on a low heat until just warm – you don’t want it too hot.  Pour over the green onion and ginger mix, and stir in a teaspoon of vinegar.
3. Lay the tomato slices on a large platter (about 25cm in diameter), slightly overlapping them, season with a ¼ teaspoon salt, then drizzle with the remaining vinegar.
4. Spoon the salsa evenly over the top – or use your hands to better effect – scatter over the cilantro OR parsley and chili (if using), and finish with the olive oil.
5. Store any leftovers, covered, in the fridge and eat chilled the next day.