japanese fried aubergine (agedashi hasu)

We had this Japanese staple at Tanuki in Auckland the other day. I can’t think of a better preparation of eggplant on its own.

2 medium aubergine
120 ml dashi
2 tbsp dark soy sauce
2 tbsp mirin
2 tsp caster sugar
1 spring onion finely chopped
2 tsp grated ginger

If using medium aubergine slice them across into 25mm slices and score one flesh side in a pie pattern to half the depth of the slice. If using Japanese (small) augergine cut into two pieces and, slice in half lengthwise and score the skin in a 10mm grid. These cuts help the augergine to cook fully. Salt and leave for 30 minutes, wipe dry.

Add the dashi, soy, mirin and sugar to a small saucepan and bring it to a boil. Turn off the heat and put aside.

Heat oil in a frying pan or a shallow saucepan to 180C. The depth of oil should be at least half the thickness of augergine. The deeper the oil, the faster it will cook. Fry augergine pieces 2 minutes scored side down, then turn over and cook for 1 minute until the augergine is browned and very soft inside. Drain on paper towels. Pour sauce over, sprinkle with spring onion and ginger and serve.

If you feel that the augergine skin is a bit tough (this can happen when fried too long or the augergine is very large), soak the augergine in the dashi sauce, scored side down, before serving, for 30 minutes or more. Serves 4.

eggplants in mustard tsukemono

An usually hearty and spicy Japanese tsukemono (pickle).

500 g thin long eggplants
2 tsp / 10 grs salt
100 ml water
1 tbsp hot english mustard (Colemans’s)
1,5 tbsp soy sauce
1 tbsp mirin
1 tsp sugar

Cut eggplant into irregular bite-sized pieces wioth the rangiri technique. Mix with salt, add water and weigh down with a plate and weights. Let stand for 4-5 hours until a lot of liquid has been released. Drain and squeeze out moisture. Blend mustard and the rest of the ingredients. Add to the drained eggplant and mix. Serve topped with chopped shiso, shiso seeds or some yukari powder.

From: Tsukemono – Ikuko Hisamatsu

charred aubergines

This is essentially the same as muttabal or baba ganoush but simpler:

1 large aubergine per person.
garlic, olive oil, lime juice, salt

Halve the aubergines, place them on baking paper on a tray. No need for oil. Grill on highest temperature for 20-30 minutes until completely burned on the outside. Scoop out the flesh in chunks. Serve warm, sprinkled with a good olive oil, squeezed garlic, a bit of lime juice and fleur de sel. Had it in Jerusalem served on a bed of tahini and with some herbed & spiced oil which makes an interesting contrast of textures.

When roasting over an open gas flame, the flesh seems to stay firmer than in the oven. Maybe if the oven is set to the highest temperature and the aubergines are very close to the grill then this can be achieved in the oven as well.

Aubergine parmesan (serves 4)

700 g aubergine, in long slices 1cm thick, salted, rinsed and dried
1 clove garlic, crushed
1 tb olive oil
400 g tomatoes, peeled and chopped
1 tsp sugar
2 tb basil leaves, chopped
250 g mozzarella, thinly sliced
5 tb grated parmesan

Fry garlic in oil, add tomatoes, sugar, a little pepper and reduce by half.

Dredge aubergine slices in flour and deep-fry in vegetable oil until golden, turning once, drain well.

Line bottom of a buttered baking dish with aubergine, spread with some sauce, then mozzarella, basil, parmesan. Repeat with more aubergine. Finish with a layer of aurgergine on top and sprinkle with parmesan.

Bake in oven 180″C for 30 mins. Check half way through and draw off any excess liquid.

Source: Claudia Rodin

aubergine and tomato pilav

1 large aubergine, cut into 3 cm cubes, salted in a colander for 20 mins, wiped dry
40 g butter
2 tb olive oil
4 cloves garlic, thinly sliced
1/3 tsp ground allspice
1 tin plum tomatoes, mashed up
150 g basmati rice, washed and soaked in salted water for 3 hours
1/2 small bunch parsley, roughly chopped
salt and pepper

Preheat oven to 230’C. Melt butter and 1 tb of the oil in a large saucepan and fry garlic until golden, add allspice and tomatoes, simmer 20 mins.

Toss aubergines with remaining oil and roast on a baking tray for 15 mins until soft and golden.

Add rice to tomatoes and enough water to cover 1 cm over, season. Add aubergines and cover with greaseproof paper and a lid. Bring to the boil over high heat and cook fast for 2 minutes, then turn down heat and cook for another 8 minutes. Remove from heat and stand 5 minutes, garnish with parsley and serve. Good with grilled chicken or lamb.

Source: Moro Cookbook

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