Hot or Not Eggplants and Beef

Spicy Eggplant and Beef

Technically a fruit, but categorically one of my favorite vegetables, the eggplant, especially the long thin Japanese variety, is something I shouldn't consume too much or too often. Although the amount is negligible from consumption, the seeds of the eggplants do contain the highest natural concentration of nicotine in any known edible plants, so psychologically I feel I'm 'smoking', sans the huffing and puffing. That and the fact that they practically melt in the mouth, I don't feel full and will keep eating before I realize the damage. Additionally, the eggplant is part of the shade vegetables, which includes the tomato and potato, and shouldn't be consumed too often or too much.

So, when I do eat them, it's quite a treat and dilemna. There are so many delicious ways I want to have them, I literally have a checklist of dishes I cycle through, unless the other ingredients needed are out of season or inconvenient in which I then skip to the next dish. 

This is somewhat of a fusion dish with a Korean recipe and Chinese technique.  This is reminiscent of gaji namul, but instead of just mixing all the ingredients together after steaming or boiling the eggplant, I opted (this time) to stir fry it to give it the 'breath of wok' and added some meat. Prepared either way, it's still delicious.

For a vegetarian version, simply leave out the beef.


The Top Favorite Ways to Eat Aubergine List goes:

•  Braised Eggplant, Salted Fish, and Diced Chicken in Claypot

•  Roasted or Grilled Eggplants with Scallions in Fish Dipping Sauce

• Spicy Gaji Namul

• Cheesy Eggplant Parmigiana

• Baba Ganoush

• Stuffed Eggplants Braised in Mushroom Sauce

• Eggplant in Garlic Sauce

• Garlicky Crab Sauce over Roasted Eggplants

Makes 6 servings
Recipe Upon Request: Somethings2Consider@gmail.com



Non Spicy Eggplant and Beef