Thursday, August 21, 2008

Chinese Stuffed Eggplant

Armenian Cucumber and Tomato Salad
This salad was simply dressed with balsamic vinegar and salt. There really is something to be said for letting the true flavor of these organic, farm-fresh tomatoes shine through.

Stuffed Eggplant
This is a recipe I learned from our friend, F. My version was not exactly the same as his, but it was tasty.

Meat Mixture:
-1/2 lb ground turkey
-1 egg
-1 tb cornstarch
-salt, to taste
-4 scallions, finely chopped
-1 inch nub ginger, grated

-4 Japanese eggplant

-1/4 cup soy
-2 tb rice vinegar
-2 tb chili garlic sauce
-1 inch nub ginger, grated
-4 scallions, chopped

Mix together all the ingredients in the meat mixture and set aside. Cut the eggplant in coin shapes, alternating 1 cut all the way through the eggplant with 1 cut about 90% through the eggplant. This will leave you with little "coins" about 1/4 inch thick that open like a book. Fill the middle of the coins with the meat mixture to create a sandwich. Fry the meat filled coins in a single layer on both sides until browned. Fry in batches. Set aside. Add all of the fried coins back into the pan. Mix all of the sauce ingredients and pour over the coins. Cover and steam in the sauce for a few minutes. Serve.

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