tag:blogger.com,1999:blog-5867660884980504124.post2030733668903281403..comments2023-10-29T10:00:18.905-04:00Comments on Power Word: Blog: Spicy Eggplanthcduvallhttp://www.blogger.com/profile/08271032072494870642noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5867660884980504124.post-22247131399652963262008-09-19T23:33:00.000-04:002008-09-19T23:33:00.000-04:00Yeah, we've been out of sesame oil for a while, so...Yeah, we've been out of sesame oil for a while, so I never think to use it. I'll have to give it a try next time. <BR/><BR/>Sometimes eggplant just needs time to get going. I find that it the first couple of eggplant I throw in absorb all the oil and then the remaining ones just sit on the top. If you let them sit for a while, taking care not to let them burn, they'll throw the oil back out as they cook and it all turns out all right. <BR/><BR/>I'll have to try blanching next time. The soaking can be kind of a pain.Jonny Americahttps://www.blogger.com/profile/06469466209088172285noreply@blogger.comtag:blogger.com,1999:blog-5867660884980504124.post-20118586700290369442008-09-17T14:28:00.000-04:002008-09-17T14:28:00.000-04:00No finish with Sesame Oil?Sounds nice. Yeah, haven...No finish with Sesame Oil?<BR/><BR/>Sounds nice. Yeah, haven't made that in a long time. I used to have the problem of this dish of the eggplant being either too hard (I didn't presoak them), or you could get them cooked nice if you use a ton of oil (i think that's what most chinese restaurants do).<BR/><BR/>But then i discovered blanching them briefly in boiling water and then tossing in wok does the trick and obviates the need for so much oil. but if just soaking works that would be even easier.<BR/><BR/>I also agree, I prefer the cubes.<BR/><BR/>i like your choice of accompaniements.Anonymoushttps://www.blogger.com/profile/14546992715660985590noreply@blogger.com