February 2, 2011

Chinese New Year is just around the corner.  YAY!  I love CNY.  Feb 3 is Chinese New Year Day 1.  I want to go out and have a great dinner and celebrate.  Too bad it has been like snowing forever in NY.  The damn snow never stops. LOL.  I am definitely planning to make a big dinner on Chinese New Year Day 2.  Well, I need to be a vegetarian for Day 1 according to my family’s tradition.  I would probably make a traditional vegetarian dish with Chinese hair vegetable.  And Day 2, I will have a huge dinner.  So today, I made something lighter.  I wanted to grill some eggplant.  But look at my grill.  It is so buried in the snow. My propane tank is completely buried. That’s probably like 20 inches of snow on my deck.  So I tried making grilled eggplant with the broiler.  It works very well.  I pan fried the eggplant a little bit before putting it in the broiler for 10 mins or so.  It was easy to make.  I have been eating clean so that I can eat a ton of food for CNY.  HAHAHAHAHA.

My grill is buried
Briefly pan fried eggplant
Grill eggplant with the broiler
Grilled Eggplant

Ingredients (Serves 2 as side dish):

  • Eggplant, 1 big one if you get it from a American grocery store.  (2 or 3 eggplants if you are using the longer and smaller Chinese eggplants)
  • Oyster sauce, 1 tsp
  • Soy sauce, 1 tsp
  • Olive oil, ½ tsp
  • Water, 1 Tbsp
  • Sesame oil, a few drops (optional)

 

Steps:

  1. Slice eggplant into thin slices (less than 1 cm wide)
  2. Use a large frying pan. Spray non-stick cooking oil on it.  Use high heat. Put eggplant slices on the pan. Let them cook untouched for 2 or 3 mins. Then flip over to cook the other side for another 2 or 3 mins.   Turn off the heat.
  3. Use a non-stick baking tray, transfer eggplant slices to the tray.  Lay them out in a single layer. Spray a little bit of cooking oil on the top of the eggplant.  Turn on the broiler (which is the top heat coil). Let it broil for 10-12 mins or until the surface of the eggplant is browned a little bit.
  4. To make the sauce, combine oyster sauce, soy sauce, olive oil, water and sesame oil in a bowl. Mix them well.
  5. When the eggplant is done, drizzle the sauce over the eggplant. Serve hot.

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