Kelly Rossiter
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My husband and I have been watching the Olympic roundup in the evenings while we enjoy Chinese food for our dinner. We're at the cottage and we don't have a television set so we're watching it on our computer. We're at the mercy of the satellite connection, so sometimes we don't actually see the end of races, and sometimes the picture is upside down. Oh well, the food is good.
You can make this easy eggplant dish in the time it takes Michael Phelps to win another gold medal. Okay, not quite, but it's quick. I used a Sicilian eggplant which is globe shaped, unlike the traditional eggplant. There are almost no seeds in it and there's is no bitterness in the flesh at all. You can serve it hot, or at room temperature if you want to make it earlier in the day so that you don't miss any Olympic action. It would go well with the Black Bean Tofu. If you have access to really good Chinese black vinegar, use that, otherwise balsamic is fine.
Eggplant with Chilli and Spring Onions
1 1/2 lb eggplant
6 tbsp peanut oil
4 tbsp balsamic vinegar
2 tsp sugar
3/4 tsp salt
3 tbsp finely shredded spring onions
1/2 - 1 tsp crushed dried red chilli, depending on the amount of heat you want
- Cut the eggplant into 1" chunks. Heat the oil in a frying pan until smoking, add the eggplant and fry until well browned. Drain on paper towels.
- Add the vinegar, sugar and salt tot he pan and bubble together. Throw in the spring onions and chilli, put back the eggplant and stir carefully, but thoroughly.
Difficulty Level: Easy
From Roast Chicken and Other Stories by Simon Hopkinson
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