Recipe | Stuffed whole eggplants

Ingredients:

1 large eggplant (300g)

200g minced chicken or pork

100g ham, minced

4 fresh shiitake mushrooms (50g), diced

2 water-chestnuts, peeled and minced

1 egg, beaten

2 large tomatoes, finely diced

1 bunch coriander, chopped

1 cup chicken stock

Salt and pepper to taste

Method:

1. Wash the eggplant and make several slits lengthwise so it opens up like an accordion. Do not cut through. Soak the whole eggplant in lightly salted water.

2. Mix together minced meat, ham, diced mushrooms, water chestnuts and beaten egg. Season with salt and pepper to taste.

3. Place eggplant in a deep glass dish and stuff filling into the slits. Top with the diced tomatoes and the 1 cup of stock.

4. Steam over rapidly boiling water for 15 to 20 minutes or until eggplant is soft and the stuffing fully cooked.

5. Alternatively, microwave on high (900W) for 5 minutes. Continue cooking on medium (600W) for 10 minutes and finally, let stand for 5 minutes.

6. Serve stuffed eggplant with a generous garnish of chopped coriander.

Food notes:

Cooking the eggplant this way will allow the vegetable to soak up all the meat juices released during steaming. Eggplant and tomatoes are also the perfect combination, taking full advantage of the natural flavor-enhancers of the tomatoes. This dish was taught to me by my husband, who in turn, learned it from his maternal grandmother, a Zhejiang cook who really understood her ingredients.

Recipe | Red-cooked eggplants

Ingredients:

400g young eggplant

150g minced meat (chicken, pork or beef)

1 tsp light soya sauce

1 tsp corn flour

1 tsp minced ginger

1 tbsp hot bean paste (doubanjiang)

Method:

1. Wash the eggplant and cut into 2cm cubes. Place in lightly salted water, drain and reserve.

2. Marinate the minced meat with a little light soy sauce and the corn flour.

3. Heat up enough oil in a small saucepan to deep-fry the eggplant in batches. If you keep the oil temperature high, it will quickly brown the eggplants without them absorbing too much fat.

4. Drain the eggplant cubes on kitchen paper.

5. In a large frying pan, saut minced ginger and hot bean paste until fragrant. Add the mince and stir-fry over high heat. Add eggplant cubes and toss to coat thoroughly.

6. Lower the flame, and allow eggplant to simmer for about five to eight minutes or until it is soft and flavorful. Adjust seasoning if need be, and plate, garnished with some chopped coriander leaves.

Food notes:

This is very much a Beijing staple, as common to every hole-in-the-wall restaurant as to the largest, grandest epicurean halls. As in most simple dishes, it is easy to learn but takes a little more time to master. The secret, as in every stir-fry, is in the fire. This is one dish that cannot be messed about on an electric hob. This needs a good, roaring fire that will heat up the frying pan adequately. The sizzle of the eggplant hitting the pan is the first indication that you are doing it right. Try to master this dish. You will not regret the effort.