Teczcape-An Escape to Food

Besides Roasted Eggplant/Brinjal with Garlic and Spicy Chili Eggplant/Brinjal, steamed eggplant/brinjal is also my go-to eggplant/brinjal preparation whenever I want to put together something easy, quick, healthy and delicious.

Today, this Steamed Eggplant with Garlic fits the bill of being easy, quick, healthy and delicious.

Asian eggplant variety such as Chinese eggplant and Japanese eggplant which have thin delicate skin and sweeter flesh are more suitable for steamed eggplant dishes.

I was rather inspired to cook this dish after a lunch session at my friend's place. While chatting, she was also cooking at the same time. I can never "multi-task" when I am cooking. Can you multi-task while you are in the kitchen, cooking? E.g. talk to someone else in person or over the phone, text messages? I seriously can't.

This eggplant tomato dip is delicious (so good that kiddos love it!).  The spice is mild but importantly, the tangy tomatoes and sweet onions have actually hidden the often acquired taste of eggplant. Roasting the eggplant prior to making this dish has also drawn out some liquid or moisture from the eggplant, reducing the bitterness.


I did not even know what dish my friend wanted to prepare. She placed a globe eggplant in her oven to roast *we started chatting*, and in the midst of that, went back to the stove and stir-fry another vegetable dish *still chatting*. Not realizing that time has gone past, she then removed the roasted eggplant from the oven. At this time, the flesh of the eggplant has been cooked (charred) and softened. Next, she was removing the flesh from the eggplant and adding it into a simmering pot of pre-fried onions, tomatoes, spice. *still chatting*. At this instance, the dish was coming together as some kind of spiced mashed-eggplant dish.

Adapted from Oven-Style Ratatouille Roast, this Easy Sheet-Pan Vegetables, alike this Sheet-Pan Beans, Veggies and Sausage, cooks eggplants, tomatoes and bell peppers altogether to make a healthy vegetarian eggplant side-dish.


This side-dish component can be paired with grilled/oven-roasted tofu (recipe: Chimichurri Tofu) and steamed vegetables as a low-carb vegetarian meal, or customized to another low-carb protein meal (with chicken instead of tofu, for example).

Tian.

Does saying it in French makes it more sophisticated? Simply, it is traditional oven-roasted vegetables layers in an earthenware.


Here, a not-so-traditional approach has been adopted for the vegetable tian; or more accurately, it should not be even called a tian since I did not use any earthenware. Instead, a roasting tray with parchment paper is used so that there is no tray or dish to wash after cooking: fuss-free, mess-free. Call it vegetables tian catered to the (lazy) home-cooks.


The only similar action done to mimic the vegetable tian is to prepare and slice the vegetables pretty and layer them pretty. Tian and ratatouille might share similarities in their origin being Provencal French, and both being centered around vegetables such as zucchini, eggplant, tomatoes, onions; but tian is a layered roast while ratatouille is a diced-up stew.

Happy 2017 everyone! Thank you for sharing your thoughts and love here at my website throughout all these wonderful years. I wish everyone many healthy and happy years ahead.

Nothing fancy for the first post of 2017, just as my approach to home-cooked meals - simple and fuss-free; "simple" does not mean "done without deliberate thought". On the other hand, you have to put your heart and thoughts into preparing healthy and nutritionally-balanced meals, really.

The last time I made this ratatouille-inspired oven-roasted dish, I enjoyed it and wanted to make it again. This time, it is a vegetarian heartier lot with autumn/winter squash, heirloom carrots, green and red bell peppers, eggplant and Tokyo Negi (similar to leeks - leeks have flat green tops rather than the tubular tops of Negi). Tokyo Negi may be sharp pungent onion/leek but similar to leek, it mellows down to sweetness when slow-roasted or cooked.

Roasting packed the vegetables and squashes with natural sweetness, imparting full-bodied flavors to the entire dish.


Do not be afraid to load up the oven. It saves energy (your energy + the utilities bill of course!) and is a brilliant way to incorporate a variety of vegetables, a huge batch of vegetables; let alone the roasted vegetables coming together in an awesome medley of flavors, deliciously sweet in a savory way.

Previously I have always steamed eggplant (using Chinese eggplant) when the dish is intended to be made Asian-style; and kept the roasting method for eggplant recipes (typically globe eggplant) such as Ratatouille-Inspired Roasted Vegetables and Eggplant Dip.


Though each method of steaming and roasting is different in bringing out the natural flavors and pillowy texture of eggplants, the roasting method is currently my favorite way to cook eggplants.

When steamed, eggplants typically produce more moisture. Thus, if you want the final outcome in your eggplants to be relatively dry and with some smoky toasty flavors, pan-frying or roasting is recommended. The latter is my go-to because it is a fuss-free, and grease-free method of cooking. Roasting also brings caramelization, which accentuate the flavors.

Today, this recipe is a mix-and-match of Western-style cooking with Asian-style dressing, adapted from Seriouseats.com.

I have tried Asian-style dressing in recipes such as Steamed Eggplants with Miso Dressing, and Steamed Eggplant with Gochujang Dressing. I have also made Garlic Eggplant, using less-grease partial-pan-fried-partial-steam method (also check out this dish Three Delights of the Earth, Di San Sian).

Yet, I have not tried this classic Asian-style dressing! Still it is never too late.

Traditional ratatouille, the stew, starts with a base of tomatoes, garlic, onions, spices and seasonings with layers of vegetables e.g. eggplant, bell peppers, cooked in the base, then finished off either in the oven or over the stove-top.


What you are seeing here today may not be traditional ratatouille but to capture the spirit of French chef and restaurateur - Joël Robuchon of The Complete Robuchon: "The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself".

This is how the roasted vegetables in this recipe are done. Seasoned and cooked in separate trays within a single oven roast, so that when they are combined in a single dish, each vegetable will taste truly of itself.


Similarly, the tomatoes are also "cooked" separately in a "no-cook" way - immersed in extra virgin olive oil, garlic, and basil, salt and black pepper.

Ratatouille is usually served as a side dish, but may also be served as a meal on its own (accompanied by pasta, rice or bread).

Roasted eggplant is fiercely taking over steamed eggplant in my kitchen. Perhaps, I have been buying dark-purple-skinned Italian/globe eggplants more frequently these days and they are way better roasted, than steamed. Similar to Roasted Okra, roasting imparts a toasty fragrance to eggplant, the flavor that does not come from steamed dishes. Both roasting and steaming are fuss-free, easy, and healthy cooking methods - the choice depends on which variety of eggplant you are cooking. I prefer to roast the plump globe eggplant and steam the long and slender Chinese eggplant (try Steamed Eggplant with Gochujang Dressing).

If there is one tip I would like to share, it would be to cut and score the eggplant-flesh before roasting, just like how you would slice/score a mango.

Have you heard of this Chinese Dongbei 东北 dish - Di San Xian 地三鲜 ? I have not, till few months ago when my friend "whatsApp-ed" me a photo of what she cooked - a dish consisting of these three ingredients: eggplant, potato and green bell pepper, then told me it was Di San Xian. I may not have tasted this dish but it is making its way to my to-do list nonetheless.


Di San Xian 地三鲜, loosely translates to “three delights from the earth” .."a stir-fry of golden fried potatoes, eggplant wedges and crisp green peppers, laced with vinegar and studded with garlic that tastes like much more than the sum of its parts" (Source: NYTimes.com).


With the potatoes, this is such a hearty dish for winter. The seasoning also cleverly works its way and marry the potatoes, eggplant and bell peppers so magically with notes of savory and sweet, complemented by sour black vinegar hints.

Quite often in the winter months, I go for roasted vegetables - carrots, cauliflower, eggplants etc. The hearty and very flavorful roasted vegetables not only can be quickly and easily tossed into pasta (in fact, any choice of carbs) for a meal, the roasted vegetables can also be added to a tomato-based spiced curry - just like this Roasted Vegetable Curry.

The toasty buttery flavors and sweetness of vegetables, melding into a spiced curry, making a 30-minute curry which some may think may have been slowly cooked for an hour because the flavors are so deep and layered. Roasting makes the difference by pulling the flavors from the vegetables and concentrating them for the curry.


Did I forget to tell you how the oven heat warm up the house during the chilly nights of winter? Feel the warmth by enjoying a hearty vegetarian curry.

Though these baby eggplants are fragrant with garlic, or pack punch of spice with chili; fuss-free Steamed Eggplant is my go-to whenever I want to put together something easy, healthy yet flavorful. Steamed does not equal to flavor? I don't agree.

The secret lies in the sauce, in this case.


Asian eggplant variety such as Chinese eggplant and Japanese eggplant which have thin delicate skin and sweeter flesh are more suitable for steamed eggplant dishes.


Some of you may not like the sharp bitterness of bitter melon, the sliminess of okra, the sponginess of eggplant. These must be the three most hated vegetables for most people, especially kids. I used to dislike eggplant when I was a teenager - not only was eggplant spongy, it was cooked all wrong at food stalls, eateries and even restaurants. Most often wok-fried and almost every time, they turned out greasy. It was just eating mouthful of oil back then.

Whether you just never developed a taste or liking for a certain vegetable or you had bad food memories of bland food, mushy and overcooked vegetables as a child, there is still hope to learn to appreciate these not-so-popular vegetables, by using new prep. and cooking methods. At least I have found new hope in this Spicy Steamed Eggplant. Comparing to miso dressing, this spicy dressing is definitely my favorite.

Eggplant is not one of my favorite food/ingredients to cook with, perhaps a misconception that it relentlessly absorbs oil during cooking.

However, that is because I seldom cook with high-heat and super-hot oil in the kitchen, which is how most eggplant dishes are churned out in Chinese restaurants - pre-fried in hot oil (过热油) for few quick seconds before they are stir-fried to perfect tenderness in a matter of minutes. This way of quick cooking retains the dark purple gloss on the eggplant skin and ensures the eggplant is perfectly cooked on the inside.

Eggplants and other purple plant-foods, such as blueberries and grapes, contain anthocyanins - a powerful antioxidant. Specifically, a type of anthocyanin - Nasunin, found in the skin of eggplants, is known to maintain good cardiovascular health.


At home, I usually lean towards fuss-free, less-grease cooking for eggplants either steam or bake e.g. Steamed Eggplants with Miso Dressing, Grilled Eggplants served with Peanut Butter and Japanese 7-Spice Powder. Typically, Chinese long eggplants are used for these eggplant recipes. However, occasionally I will use baby eggplants and larger-sized Italian eggplants for these same recipes.

Do you go for a particular eggplant variety when you cook? Do share with us, which eggplant variety for what dish.


For this Garlic Eggplant, I am using these fresh baby eggplants that I spotted in Sprouts Farmers Market when they were on sale - 10 for $1 !

My friend made these delicious fried Crispy Stuffed Eggplant 炸茄子盒 for lunch on the eve of Chinese New Year.


As soon as they were fried and plated, an auspicious symbolism came to mind. Golden good luck "coins" for the Lunar New Year!


More golden coins piling up for the Lunar New Year.


For Prosperity and Fortune; and "roundness" also for Togetherness and Reunion.

I saw these cute little baby eggplants in my local farmer's market a few months ago, could not resist and fell into the zone of "buy first, think later".


Eggplants are also known as brinjal or aubergine. What name is it, at where you are staying? These eggplants are slightly firmer than the Chinese (long) eggplants. Don't you think their shape resemble eggs?

Other than warm soups and stews, a spicy dish like this Chili Eggplants 香辣茄子 sure walk us through winter at the same time.

Right now, the abundance of eggplants in the local farmer's market - Chinese eggplants (that I use most often), Japanese eggplants, baby eggplants etc. means they are in season. How could I resist though I am not a huge fan of eggplants.

Similar to zucchini (case of "roasted watery cucumbers" similar), perhaps I have had cases of bad eggplants dishes when I eat out that set me apart from them. When not cooked correctly, eggplants can absorb so much oil, turn greasy soggy and THAT makes me resistant.


When I cook eggplants at home, steaming is one way to go such as this Red Miso Steamed Chinese Eggplants. If you don't mind the soft pillowy texture of steamed eggplants, they can still taste refreshingly flavorful without the frying oil. Alternatively, roast them and create a dressing or dip.

Today's inspiration of peanut butter with eggplants came from a cooking show I watched while visiting Singapore a few months ago. The toasted sesame seeds and Togarashi flakes (Japanese spice powder) are my own add-ons that turn out great!

One of my least favorite vegetables with this second eggplant feature but it's a vegetable that I have gradually embraced. I try to include this as part of my meals due to the the "rainbow colors" offering  to a meal. It is harder to find a purple vegetable than a purple fruit (e.g. grapes, blueberries). What purple vegetable can you think of other than eggplant?

I usually make a light easy dressing of soy sauce, white pepper and sesame oil for these steamed babies. However, this time I replaced soy sauce with red miso. The latter gives an added complexity to the otherwise "flatter" savory soy sauce.

Note: A simple technique to making a non-grainy bowl of miso soup is to slowly strain the miso over warm water. Hot boiling water might "kill" the good bacteria in miso. Adding miso-paste directly to boiling water will also be disastrously "grainy", sometimes "lumpy".

I am not a fan of eggplants, as some of you have realized in my comments in your blogs or in my own writings.

But I have had this spicy eggplant dish in an Indian restaurant before and found it very delicious. Tomatoes- yes! Once again, if I could encourage you to try bittermelon with tomatoes, why can't I convince myself to do eggplants with tomatoes so that I would eat eggplant?

To create more substance and add more vegetables in this dish, I use another old recipe of mine - okra with tomatoes and include some eggplant mash into an already stew-like dish. Okra is very good in stews since the "slimy" factor perfects the stew consistency. Remember the last time you had Gumbo? Traditionally, one of the key ingredients is okra. Today, however, gumbo has evolved to the point where it is often made without the inclusion of okra.

So I decided to add the mash of one eggplant and make myself eat eggplant.

Can't even see the eggplant....it is that obvious.