The carnivores are getting Korean Short Ribs for dinner. Pretty special for a Thursday night, I'd say. But it's hot. The crockpot recipe I came across in my recipe-shoebox full of treasured newspaper clippings and illegible notes was just what I was looking for to liven up their ribs and my eggplant. It's all in the sauce. Theirs was equal amounts of soy sauce and brown sugar (half a cups worth), a couple of tablespoons of sesame oil, same amount of rice vinegar, ditto for the minced fresh ginger, four cloves of minced garlic, and a good helping of red pepper flakes. Except for the soy and sesame oil, my sauce was the same although I cheated just a tiny bit by not washing the bowl in which I made "their" sauce. I reused it for my version just to get a hint of the residual sesame taste and aroma. A little goes a long way.
Though not fresh-picked, the eggplant was young enough to keep its skin. After removing the stem, I cut it into eight wedges which I spread on the bamboo steamer tray. The tray sat in the wok that held about an inch of water.
Though not fresh-picked, the eggplant was young enough to keep its skin. After removing the stem, I cut it into eight wedges which I spread on the bamboo steamer tray. The tray sat in the wok that held about an inch of water.
While the eggplant spears were steaming, I mixed my sauce and got out the chop sticks.
Ten minutes was all it took for the wedges to get nice and sludgy. Five minutes later I was dipping and munching.
The ingredients for this delicious dish were
1 eggplant
1/2 cup brown sugar
3 tablespoons rice vinegar
2 tablespoons fresh minced ginger
4 garlic cloves, minced
lots of red pepper flakes
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