When my grandmother was my age in Shanghai, Shanghai resembled Paris much more than the modern post-communist incarnation of her hometown. One could always find someone hocking fresh baguettes and coffee on the street. The women were fashionable in fitted qipaos and sleek black hair in Western cuts.
This is eggplant recipe is something that, to me, is incredibly elegant. It’s takes an ingredient and using very little effort or manipulation transforms it into something exquisite. Especially on a hot day in Shanghai, or D.C. for that matter.
Eggplant with Soy and Sesame Oil
2 Chinese Eggplants (any other kind will do, just nip the ends off and cut them into manageable parts)
Light Soy Sauce
Sesame Oil
1.Steam the eggplant for around 20 minutes. (You can steam these like I do. Set a ceramic bowl with the eggplant into a pot with an inch or so of water. Bring the water up to a simmer and cover the pot until the eggplant is still purple, but very soft.)
2. Let the eggplant cool.
3. Tear the eggplant into strips with your hands (if you have small ones like mine, just tear them in half)
heres a photo of of it should look:
4. Cover liberally with Soy Sauce and Sesame Oil. Taste and readjust seasoning.
5. Eat immediately, this dish doesn’t keep well.
