Vegetable Dishes 30: Two Ways of Preparing Eggplant

The household of instructor Wu Xiaoyen peels the skin off the eggplants¹, soaks them in boiling water to rid them of their bitter taste, then sears them in rendered lard. When searing, one must to wait for the water used for soaking the eggplants to cook dry, then dry braise them in sweet soy sauce and water. This is exceptionally good. The household of Magistrate Liuba cuts their eggplant into small pieces without peeling the skin, fries them until slightly browned, and then stir-fry with autumn sauce in hot oil for a great dish.

I have learned these two recipes, yet I have yet to be able have success with them. Still, if one steams them until soft, then slice them open, and dress them with sesame oil and vinegar, one get a dish well suited for summer eating. They can also be braised until dry to make into jerky and served as-is on a dish.

茄二法
吳小谷廣文家，將整茄子削皮，滾水泡去苦汁，豬油炙之。炙時須待泡水乾後，用甜醬水乾煨，甚佳。盧八太爺家，切茄作小塊，不去皮，入油灼微黃，加秋油炮炒，亦佳。是二法者，俱學之而未盡其妙，惟蒸爛劃開，用麻油、米醋拌，則夏間亦頗可食。或煨乾作脯，置盤中。

Note:
¹Peeled eggplant makes for a shockingly sensuous dish. Highly recommended.