The good thing about this dish is that it is very tasty at the same time easy to make. The preparation is easy and cooking is straightforward.
I don't remember exactly where I got this recipe. All I can recall is that I saw it one time on TV. This was before the Food Network became a hit, I think. It was so easy to make and the resulting dish is so tasty. I've been cooking it since then.
I call it Eggplant with Chinese Sausage.
To make this dish, you'll need:
3-4 Japanese eggplant
1/2 cup soy sauce
1/4 cup water
I like to cook but prep time usually takes most of the cooking time. The good thing about this dish is that prep time is short. Cut the ginger, garlic and onion in smaller pieces and mix them all in a blender with the soy sauce and water.
I use the chop option. I do not use puree the puree option just because I like it a little chunky. That takes almost five minutes.
Next are the eggplant and the chinese sausage.
Cut them in smaller pieces.
Cook the Chinese Sausages just long enough to release the oil. I usually throw the oil. Set aside the sausages.
Next, cook the eggplant. I usually set this aside.
Next, cook the blended ingredients just long enough for the onions to become transparent. Mix all the cooked ingredients and simmer until the eggplant has wilted. Add the basil leaves before turning off the stove.
Here's the finished product. Serve it on top of steaming jasmine rice.
We paired it with a bottle of 2012 Cabernet Sauvignon by Josh Cellars.