Szechwan Eggplant

Eggplants in the ref were begging to be cooked... eggplant experiment #2 is based on this recipe here. Two eggplants down, one to go...

Recipe called for four tbsp. of soy sauce but I may have added more than called for using the tantya-tantya (i.e., guesstimating) method; the result was slightly too salty for me. Note to self: maybe add a bit more sugar and less soy sauce.

So per policy of using what is available, mixed maybe more than four tbsp. of mushroom soy sauce, two tbsp. oyster sauce, a dab of spicy ketchup in lieu of chili sauce, a tsp. of sugar, chicken broth, and black pepper in a bowl.

Sauteed three cloves of minced garlic and a tiny amount of ginger (must add more next time... the ginger flavor was nice) in a dab of melted margarine, followed by some ground beef and then eggplant. Slowly added in the sauce mix. When it was almost done, put in cornstarch mixed with water to thicken sauce. 

Lunch is served. Self assessment: edible but can still be improved. If ingredients are available for another future attempt at this Szechwan eggplant recipe, maybe the omitted green onions, shrimp and sesame oil from the original recipe would spell the difference. 

P.S. Sauteed carrot slices and mixed with the leftovers. Result is prettier dish, less salty with a touch of sweet. [29 December 2014]

Eggplant Experiment

If you grew up hearing how incompetent you are and this verbal non-affirmation occurred exclusively while assisting your grand-aunt in the kitchen, then you'd understand why, while I do like to eat, I avoid the kitchen at all costs. But days come when you have to fend for yourself and eating a sandwich just does not cut it. 

I have discovered that I am able to try to cook when the meal is only for me. Any potential failure is okay because no one else will be there to critique. Zero confidence and low self esteem in the kitchen notwithstanding, I know what I like to eat, and I can guess at certain things. 

This is my experimental eggplant parmigiana. Considering my traumatized inner cook, successful experiments (i.e., the food is edible) must be celebrated. 

Instead of following the recipes I looked up on the internet, I revise according to what is available, convenient, and maybe might work. 

Based on what was available in the refrigerator, these are the ingredients for this experiment:

1 eggplant

1 egg

1 tomato

ketchup

2 slices mozzarella cheese

6 slices quick-melt cheese

pinch of salt

I sliced the eggplant thinly into rectangular pieces, dipped them in egg beaten with a pinch of salt, and fried them. Normally, this is something I can eat alone with ketchup as ulam with rice, but today, it's the base for our experiment. 

The next step was layering the ingredients in a makeshift tin foil tray. In my guess-work layering, I ended up with three pyramid-like layers (wide at the bottom, narrow at the top). Layer 1: ketchup, fried eggplant, ketchup, 4 quick-melt cheese slices, tomato slices. Layer 2: fried eggplant, ketchup, 2 mozzarella cheese slices, tomato slices. Layer 3: fried eggplant, tomato slices, and 2 quick-melt cheese slices. 

After that, pop into the toaster oven for 5 minutes. 

Hmmm... what do you know. Except for the ketchup, I actually liked it and ate everything. If I ever repeat this, I will try one of the following for the sauce: 1. using less ketchup; 2. sauteing garlic, mixing in a scoop or two of ground beef if available, and mixing in tomato paste/spaghetti sauce; or 3. using banana ketchup instead. 

Also, note to self, be not afraid of the eggplant slices slightly overlapping when making the layers. 

Voila! Lunch for one. 

P.S. I just remembered my favorite eggplant lasagna at Paul Calvin's at the Fort, BGC. I don't know if the restaurant is still there though since the last time I ate there was maybe five years ago. But I still remember my favorite dish there. If you live near the Fort, give it a whirl.