Globe Eggplant, Chinese Eggplant, Japanese Eggplant, Thai Eggplant? What's the difference, and when do you use all these varieties? Master Chef Martin Yan explains that Asian eggplants tend to be sweeter, less bitter and more tender than Western Globe Eggplant. People are going crazy over Martin Yan’s Eggplant Recipes. Try for yourself with Chef Yan's recipes!

Miso-Grilled Eggplant: [ Ссылка ]...

Steamed Asian Eggplant: below and at [ Ссылка ]

Ingredients
2 Chinese or Japanese eggplants

Sauce
1 teaspoon cooking oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1 teaspoon chili paste (optional)
1 teaspoon sesame oil

Finely chopped green onions or cilantro
Toasted white sesame seeds

Directions
Halve eggplants lengthwise and place in a steamer. Steam until flesh feels soft and saturated with moisture, about 20 minutes. Remove from steamer and let cool.

When eggplants are cool enough to handle, scoop out flesh in long segments. Keep warm.

To prepare sauce: Heat oil in a small saucepan over medium heat until hot. Add garlic and ginger; cook, stirring, until fragrant. Add soy sauce, hoisin sauce, vinegar and chili paste; stir until sauce comes to a boil. Remove from heat; stir in sesame oil.

Transfer eggplants to a serving plate; sprinkle with green onions and sesame seeds. Serve with sauce.

Copyright Yan Can Cook, Inc. 2014

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