Hi there everyone. I normaly would have written and posted this recipe just soon after I made it but I wasn’t feeling too well. I felt run down and out of energy. It feels like I have been completly drained. I used to have so much energy I didn’t know what to do with it. I was like a Mexican jumping bean until I have gotten older. For those who don’t know I am telling you I have hypothyroidism.
I am going to go and look up some recipes in the future Inshallah and do my reserch to try out some recipes that would help with my problem. I even read there are plants growing in nutrient depleated soil that would cause this too. Also when I went to the store with Mr. Riaz last week I seen these Chinese eggplants which are longer and thinner then the average. The Japanese ones look similar.
If you can’t find Chinese eggplants then you can use the others as well for this recipe. I bought and sliced 4 of them which I cut vertically. This is up and down by the way. In a wok I added 1/4 cup of either corn, canola or peanut oil and let it get hot. I added 1 drop each of sesame oil and chili oil then turned down heat to medium low. Here I would add either 1 onion or shallot or 6 green onions sliced, 4 cloves of garlic and 1 small piece of ginger washed peeled and chopped.
I stirred and added 1 pinch each of pink salt, Curry Powder, red chili powder, paprika, turmeric, white pepper and black peppercorns I crushed and added to the wok. I added 3 dashes of maggi or knorr aroma, 1 dash of fish or oyster sauce or 1 dab of crab or shrimp paste, 2 dashes each of rice vinegar, non alcoholic mirin, 3 dashes of panzu, soy or tamari sauce. 2 pinches of small dried shrimp, 1 tomato and let the tomato become mushy. Then I added the eggplant and turned the heat to low in the wok and covered it and let it cook. There is no need to add water because the steam would cook the vegetables and do not worry about the eggplant being mushy.
This is the way I made it so it is just fine. Cook for 20 minutes and keep checking in between to see how it is cooking and stir as you are going along then place the lid back on the wok and let the eggplant become mushy. To finish it off dry roast 1 pinch each of white and black sesame seeds until you smell some type of aroma and add to the eggplant and mix and the final is take at least up to 10 peanuts and dry roast in a small pan like the sesame seeds but with the roasted peanuts place in a mortar and pestle and pound until they are broken up in small pieces and add to the eggplant and turn off heat and cover.
For those who have allergies will want to omit the peanuts, shrimp paste, crab paste, fish sauce and dried shrimp and vegans and vegetarians can omit all except for the peanuts if they wish. I hope this helps though and please let me know how it is working for you. I can be found in Twitter, Tumbler, Instagram, Facebook, Linkedin and Pinterest.
Also I want to give you a bit of story about this. We all know China was invaded many times even by Japan during World War II. At times food is about memories. The ingredients I found can be located in Asian markets and in Indian and Pakistani stores. Enjoy.
