September 16, 2007

Fairy Tale Eggplant in Ginger-Garlic Sauce



Ingredients:
14 oz fairy tale eggplant, sliced in half lengthwise*
3 tablespoons water
3 tablespoons soy sauce
2 tablespoons sake
2 tablespoons sesame oil
1 teaspoon rice vinegar
3 cloves garlic, minced
1 inch knob fresh ginger, minced
cornstarch
sugar

Directions:
Heat the oil in a large pan. Add the eggplant, cut side down. Add the water and cover. Cook about 2-3 minutes or until the eggplant is softened but not fully cooked. Meanwhile, whisk together the soy sauce, ginger, garlic, sake and pinch of cornstarch and a pinch of sugar. Pour over the eggplant and recover. Cook about 5 minutes or until the eggplant is soft. Serve as a side dish.


*or substitute sliced Chinese eggplant


My thoughts:
Who could resist buying a vegetable as cute as the fairy tale eggplant? No one I'd care to know. I wanted to make something to show off their diminutive size so a quick side dish seemed in order. I really liked how it came out-spicy but not hot. The perfect accompaniment to some marinaded grilled steak and rice.

22 comments:

  1. They ARE cute! Sounds like a nice, quick, filling meal. My husband won't eat steak (narrow-palate issues, or bad experience, or something), but I think this would be good just with some mixed rice and veggies.

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  2. Ohh I am so excited by this! I saw them at the store the other day.. but I already had too much produce.. but I have been thinking about them ever since. I like this idea!

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  3. I've never seen this type of eggplant before, but they look so cute. I'd love to try them.

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  4. SO CUTE! I've seen varieties that color but never that size. Yum! I just love eggplant.

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  5. Anything with "fairytale" in its name has my seal of approval. And they really are cute!

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  6. I am bubbling with happiness right now because I've forgotten just how much I love these pretty little eggplants! Thanks for reminding me, your recipe looks d e l i s h!

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  7. Those are pretty adorable and I love the garlic-ginger combo.

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  8. This recipe looks really good..I'm going to try it. I grew these fairy tales for the first time and have been looking for different recipes...thanks!

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  9. I've been checking in at your blog over the months. It's really beautiful and I love to see what kinds of things you prepare. You brought me out of lurkdom with the eggplants though. They are gorgeous! I have a special place in my heart for eggplants. My grandfather, a farmer, gave me a luminous white eggplant once which was so beautiful that I couldn't eat it for the longest time, I just enjoyed it on my counter. When I did finally cut it, I found the most amazing thing inside. The seeds were in the perfect shape of an angel with wings and a robe. Then I kept that in a bowl of lemon for days, showing everyone who came to my home! Never did eat the eggplant, but won't forget it!

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  10. I found your blog via Chowhound, where I went looking for a recipe for some baby eggplants I found in a store here in Germany. They are the deep purple kind, not the fairytale eggplants you used, but I bet they would work perfectly.

    Can't wait to try this out! Steak and rice on the side sounds like the perfect side dish for the main course -- the eggplants themselves :)

    I've seen full-size eggplants that look like these here (didn't know what they were called, but they were so beautiful I had to buy one) here but never the small kind you show fitting in the palm of your hand. I'll keep my eye out for them now though!

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  11. I love fairytale eggplant (we get them from our local farmers market). This is our fav. recipe to use with them at least once a week. Thanks for the great idea! We leave out the Sake since we didnt have any the first time and it tastes awesome still.
    -A pro sous chef in DC

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  12. I grew fairytale eggplants this year in containers, and now I actually know what to do with them!
    Thanks. Cannot wait to try this recipe.

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  13. I bought and cooked these for the first time, but mine did not retain the beautiful color I see in your first photo. What's the trick?

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  14. Abigail
    Maybe you slightly overbooked them? They go from bright to dull really quickly. Maybe try undercooking them slightly? Or not letting the skin come in contact with the pan?

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  15. Rachel,
    Oops, I am the queen of overcooking. I also cooked them skin side down: 2 strikes. I will try again using this recipe & hopefully have better luck!

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  16. Abigail
    Good luck! Of course, cooking skin side down is fine if you are not interested in preserving the color.

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  17. Rachel, I take full responsibility: it's me, not the recipe (delicious sauce!).

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  18. oops:
    http://a-soy-bean.blogspot.com/2010/08/fairy-tale-eggplant-not-happy-ending.html

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  19. I just came across your site and love the name btw first of all. This recipe attracted me because I adore eggplant. Thanks :)

    MyloveForCooking.com

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  20. I found your blog by looking for an easy recipe for fairy tale eggplants. This was so easy and delicious. I didn't have sake, so I used a little Riesling. I just had the eggplants over rice for dinner -- a perfect light late summer supper.

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  21. My kids (and my dear husband) ADORE this dish. Thank you so much for helping me raise eggplant-lovers!

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