Hâsselbâck Eggplânt

Eggplânts âre â bit like Brussel’s Sprouts in thât it’s â vegetâble thât tends to polârize people. Âlthough it’s one of my fâvorite vegetâbles, I know â lot of people don’t feel the sâme wây, which is â shâme becâuse â well prepâred eggplânt is ultrâ rich ând creâmy with â mild nâturâl sweetness.
While they’re â fâirly versâtile veggie, eggplânts do need to be cooked thoroughly, otherwise they cân be tough ând chewy with ân unpleâsânt green flâvor. The eâsiest wây to ensure you end up with tender eggplânt is to deep fry it, but becâuse of the porous texture of eggplânt this cân mâke it â bit greâsy which presents its own set of problems.

To get âround this, I borrowed â technique from Hâsselbâck Potâtoes to speed the cooking process while retâining the shâpe of the eggplânt. By cutting slits into the eggplânt it not only mâkes them cook fâster ând more evenly, it âlso helps them âbsorb the delightful flâvors of gârlic ând soy sâuce I used to seâson the dish.

Becâuse eggplânt becomes soft âs it cooks it won’t hold together if you slice it like â potâto. The trick is to cut the slits on both sides of the eggplânt ât different ângles so thât you’re âble to mâximize the surfâce âreâ while retâining its structurâl integrity. Then you cân pân-fry ând steâm the eggplânt before seâsoning it with browned gârlic ând soy sâuce.

When choosing your eggplânt look for smâll Jâpânese eggplânts or other vârieties of smâll thin-skinned eggplânts without mâny seeds. These hâsselbâck eggplânts âre greât hot out of the pân, but they tâste even better if you let it rest for â bit âs the sâuce hâs â chânce to âbsorb into the eggplânt.

Ingredients

• 400 grâms
• Jâpânese eggplânt
• 1 tâblespoon
• vegetâble oil
• 1 1/2 tâblespoons
• soy sâuce
• 1 tâblespoon
• sâke
• 1/2 teâspoon
• sugâr
• 1 teâspoon
• vegetâble oil
• 12 grâms
• gârlic (~12 grâms, minced)

Instructions

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For Full Recipes : https://norecipes.com

 

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