Moon Child Asian Eggplant

Moon Child Asian Eggplant Recipe - Vegan Asian Cuisine

Region / culture: Asia | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegan diet

Introduction

Moon Child Asian Eggplant is a flavorful and aromatic dish that combines the earthy taste of eggplant with the bold flavors of cilantro, ginger, and soy sauce. This dish is perfect for those looking to add a unique twist to their usual eggplant recipes.

History

This recipe is inspired by traditional Asian cooking techniques that highlight the natural flavors of the ingredients. The combination of cilantro, ginger, and soy sauce creates a harmonious blend of flavors that is both comforting and satisfying.

Ingredients

0.5 bunch of fresh cilantro, with stems trimmed
5 tbsp of canned low-salt chicken-free or vegetable broth
2 green onions, chopped
2 large garlic cloves
1 small jalapeño chile, chopped
1 tbsp of minced peeled fresh ginger
4 tbsp of peanut oil
1 x 1.25 lb (567 g) eggplant, cut lengthwise into 0.75 inch-wide slices and then cut crosswise into 0.75 inch-wide strips
1 tbsp of soy sauce

How to prepare

Combine cilantro, 1 tbsp of broth, green onions, garlic, chili, and ginger in a food processor and puree until a paste forms.
Heat 2 tbsp of oil in a heavy large nonstick skillet over high heat until very hot.
Add half of the eggplant.
Cover the skillet and cook until the eggplant is tender and beginning to brown, turning once, for about 5 minutes.
Transfer the cooked eggplant to paper towels.
Repeat the process with the remaining 2 tbsp of oil and the remaining eggplant.
Add the cilantro paste and soy sauce to the skillet and stir over medium-high heat for 2 minutes.
Return the cooked eggplant to the skillet and add the remaining 4 tbsp of broth.
Stir until the sauce thickens and boils and the eggplant is heated through, for about 3 minutes.
Season with salt and pepper.

Variations

Add diced tofu or tempeh for extra protein.
Substitute the eggplant with zucchini or bell peppers for a different flavor profile.
Drizzle with a bit of sesame oil for a nutty finish.

Cooking Tips & Tricks

Make sure to cut the eggplant into uniform strips to ensure even cooking.

- Cooking the eggplant in batches allows for better browning and caramelization.

- Adjust the amount of chili to suit your spice preference.

- Be sure to season the dish with salt and pepper to taste before serving.

Serving Suggestions

Serve Moon Child Asian Eggplant over steamed rice or noodles for a complete meal. Garnish with additional cilantro and sliced green onions for added freshness.

Cooking Techniques

Use a food processor to easily puree the cilantro paste.

- Cook the eggplant in batches to ensure even cooking and browning.

- Stir the sauce constantly to prevent burning and ensure a smooth consistency.

Ingredient Substitutions

Substitute peanut oil with vegetable oil or sesame oil.

- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

- Swap out the jalapeño for a milder chili pepper if desired.

Make Ahead Tips

Prepare the cilantro paste and cut the eggplant in advance to save time when cooking. Store the components separately in airtight containers in the refrigerator until ready to use.

Presentation Ideas

Arrange the cooked eggplant on a platter and drizzle with the cilantro sauce. Garnish with additional cilantro leaves and a sprinkle of sesame seeds for a visually appealing presentation.

Pairing Recommendations

Pair Moon Child Asian Eggplant with a side of steamed jasmine rice and a crisp cucumber salad for a complete and satisfying meal. Serve with a glass of chilled white wine or green tea for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of broth if needed to prevent sticking.

Nutrition Information

Calories per serving

Each serving of Moon Child Asian Eggplant contains approximately 200 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Moon Child Asian Eggplant is a low-carb dish, making it a great option for those following a carb-conscious diet. Each serving contains approximately 10 grams of carbohydrates.

Fats

This dish is relatively low in fat, with each serving containing around 12 grams of fat. The use of peanut oil adds a rich and nutty flavor to the dish.

Proteins

Moon Child Asian Eggplant is a vegetarian dish that provides a moderate amount of protein, with each serving containing approximately 5 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C and potassium from the cilantro and eggplant. These nutrients help support overall health and well-being.

Alergens

This recipe contains peanuts and soy sauce, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Moon Child Asian Eggplant is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Moon Child Asian Eggplant is a delicious and aromatic dish that combines the flavors of cilantro, ginger, and soy sauce with tender eggplant strips. This recipe is easy to prepare and perfect for a vegetarian meal option. Enjoy the bold and savory flavors of this dish with steamed rice or noodles for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day and I was visiting my dear friend Mei-Ling in her quaint little kitchen. Mei-Ling was a master in the art of Asian cuisine and I always admired her ability to create the most delicious dishes with such ease.

As we chatted and sipped tea, she suddenly pulled out a beautiful purple eggplant from her garden and began to prepare it with such care and precision. She sliced it into thin strips and marinated it in a mixture of soy sauce, garlic, ginger, and a touch of honey. The aroma that wafted through the kitchen was absolutely heavenly.

I watched in awe as Mei-Ling cooked the eggplant in a hot wok, stirring it gently until it was perfectly tender and coated in a sticky, sweet sauce. She plated it up with a sprinkle of sesame seeds and fresh green onions, and with a smile, she handed me a forkful to try.

The flavors exploded in my mouth - savory, sweet, and with a hint of spice. It was unlike anything I had ever tasted before. I begged Mei-Ling to teach me how to make it, and with a twinkle in her eye, she agreed.

Over the next few weeks, Mei-Ling patiently taught me the intricacies of making Moon Child Asian Eggplant. She showed me how to select the perfect eggplant, how to slice it just right, and how to infuse it with the perfect balance of flavors.

She taught me the importance of cooking with love and passion, and how to pay attention to the little details that can make all the difference in a dish. I soaked up every word she said, every technique she demonstrated, and soon enough, I was able to recreate the dish on my own.

I remember the first time I made Moon Child Asian Eggplant for my family. The kitchen was filled with the heavenly aroma of soy sauce, garlic, and ginger, and my loved ones gathered around the table with eager anticipation.

As they took their first bites, their eyes widened in delight. They couldn't believe that I had made such a delicious dish all on my own. My heart swelled with pride as I watched them devour every last bite, their plates empty in record time.

From that moment on, Moon Child Asian Eggplant became a staple in my recipe repertoire. I made it for family gatherings, potlucks with friends, and even for special occasions. Each time I made it, I thought of Mei-Ling and the invaluable lessons she had passed on to me.

Years passed, and Mei-Ling's health began to decline. I visited her often, bringing her homemade meals and sitting by her bedside, reminiscing about the good times we had shared in her kitchen.

One day, as I sat with Mei-Ling, she took my hand in hers and looked at me with tears in her eyes. "You have become a master in the kitchen, my dear friend," she whispered. "I am so proud of all that you have accomplished."

I smiled through my own tears, grateful for the friendship, the memories, and the recipes that had shaped me into the cook I had become. Mei-Ling passed away not long after, leaving behind a legacy of love, laughter, and delicious food.

To this day, whenever I make Moon Child Asian Eggplant, I think of Mei-Ling and the bond we shared over a shared love of cooking. I am forever grateful for her guidance, her wisdom, and her friendship.

And as I sit down to enjoy a plate of Moon Child Asian Eggplant, I say a silent thank you to Mei-Ling, my dear friend and mentor, who taught me that the true magic of cooking lies in the joy of sharing a delicious meal with those you love.