October 2017

Hi Everybody!

Hard to believe that it is already October. But, we have been so busy recently, that I have hardly noticed the days rushing by. We just returned from a trip to Europe and are already planning an exciting trip to Greece over the holiday season. My wife is already deep into research of great places to eat, and I plan to take lots of notes so I can have some great recipes to share with you in 2018. In the meantime, however, I hope you enjoy this short newsletter, and I look forward to speaking with you again in November. And, don’t forget to let me know on Twitter, Instagram or Facebook if you give this month’s recipe -- Sichuan Eggplant  -- a try.

Cheers,

Simon

SIMON'S FOOD SCHOOL:

Stuff You Didn't Know You Didn't Know About

Eggplant

For the last few months, I have had a thing for eggplants. I have been cooking them every week in some form or another, including middle eastern applications like Imam Bayildi (the recipe for which is on my website) where they are roasted and then baked with lots of tomatoes and an unseemly amount of good olive oil, Baingan Bharta, an Indian take on eggplants that are cooked with cumin and chili powder, Badridzhani Nigvisit, a Georgian dish where fried slices of eggplant are rolled and stuffed with a filling of ground walnuts laced with fenugreek, and, perhaps my favorite of all, Yu Xiang, a dish from Sichuan, China, where the eggplant is fried and then cooked in a sauce thick with ginger and garlic.

Eggplant is known by scientists as Solanum Melongena. It is actually classified as a berry and part of the same family that gives us tomatoes and potatoes. In its raw form, the meaty flesh can be very bitter, which led to references in medieval medical tomes to it being a source of melancholia. However, when cooked, particularly when roasted, the flesh takes on a sweeter taste and a more creamy texture.

Eggplant can be found under many names. In India, from where it is believed to have originated, it is called Brinjal, which is derived from a Sanskrit word, whereas I still have the habit of referring to it by its U.K. name Aubergine, which has its roots in the French language. The name “eggplant” was derived from the first versions of the plant which were brought to Europe by traders from India and China which resembled goose eggs. It was the Spanish who first brought them to the Americas, and by the early 1800’s there are regular references to them being grown in American gardens and used in American kitchens.

Their versatility and popularity in so many different cuisines means that eggplants are still one of the world’s most widely grown vegetables. Over 31 million tons are being grown each year, primarily in India and China, but also in Turkey, Egypt, Thailand and Spain. And, there are many different varieties including the large purple cylinders where are used to in the United States, perfect for making Eggplant Parmigiana, to the smallest pea, sized eggplants that are an essential ingredient in a Thai green curry.

So, next time you fancy giving eggplant a try in your own kitchen, try seeking out some of the many different varieties in your supermarket, or your Indian or Asian grocery store. I shall definitely be posting some more recipes using them soon, so do let me know if you give them a try.

Upcoming Events

• October 6, 2017 - James Beard Foundation: Taste America - Los Angeles, Co-Emcee, Los Angeles, CA

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Sichuan "Yiu Xiang" Eggplant

This dish, from the Sichuan region of China is one of my absolute favorite ways to use eggplant. It will work perfectly well with the standard eggplant you can find in most supermarkets, but if you do have access to the type you can find in any Asian supermarket, even better.

(Serves 4)

​

Ingredients

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• 3 Asian Eggplants
• Canola Oil For Deep Frying
• Peanut Oil for Stir Frying
• 2 Tsp Cornstarch
• 2 Red Chili (sliced)
• 2 Tsp Minced Fresh Ginger
• 3 Tsp Minced Fresh Garlic
• 6 Green Onions (Separate the white and the green parts and slice thinly)
• 2 Tablespoons of Chinese Chili Bean Paste
• 2 Teaspoons of Dark Soy Sauce
• 2 Teaspoons Rice Wine Vinegar
• 1 Teaspoon Sugar
• ½ Teaspoon Sichuan Black Pepper (optional)
• 1 Tsp Salt
• 1 Cup Water (or vegetable stock)

Instructions

1. Trim the stalks from the eggplant.
2. Cut the eggplant into one-inch cubes.
3. Place the eggplant in a colander and sprinkle with salt to help remove excess liquid.
4. After 20 minutes, heat enough canola oil to deep fry the eggplant in a wok or deep sided frying pan.
5. Fry the eggplant in batches until it is golden brown and drain on paper towel.
6. Remove the excess canola oil from the wok and add the peanut oil.
7. Turn the heat to medium and add the white part of the scallion.
8. Saute the scallion for one minute and then add the minced ginger and garlic.
9. Saute for one minute and then add the chili paste, the Sichuan black pepper, the soy sauce, the rice wine vinegar and the sugar.
10. Combine well and then add the 1 cup of water.
11. Combine well and simmer for 2-3 minutes.
12. Combine the corn starch with 2-3 Tsp of cold water to form a slurry.
13. Add this to the wok and combine well.
14. Allow to cook for 2-3 minutes until the sauce begins to thicken.
15. Add the eggplant and the red chili and fold in gently to the sauce.
16. Garnish with the green part of the green onions and serve over boiled rice.

And, Last But Not Least... Please Check Out: