Eggplants with Spinach and vice versa
I love plain fried, thinly-sliced eggplants. I simply spatter a bit of soy sauce on it and I'm good to go. Which was exactly what I was planning to cook for a quick lunch, when I thought about adding the soy sauce during the cooking process rather than later. And then my wife said we had some spinach in the ref and that I'd better use some of those as well. Guess what. The dish turned out great! I reckon it's the perfect accompaniment to fried meat.
(By the way, I prefer the thin eggplant variety with the dark purple skin - not those really big round ones - they fry well. Also, I invented the name of this recipe, but I guess you already know that.)
Yield: for 3 people
- 2 bunches spinach
- 2 medium eggplants, thinly sliced
- half a head garlic, crushed and chopped
- 1 medium onion, roughly chopped
- as needed cooking oil
- optional sesame oil
- to taste ground black pepper
- 1/2 tbsp sugar
- as needed soy sauce
Heat up a bit of cooking oil and fry up the eggplant. Mix occasionally. About 10 minutes should do it.
- Set aside the eggplant (I just pushed it to one side of the pan), add a bit more oil, and saute the onion and garlic. Then mix back with the eggplants.
Add a splash of soy sauce, just enough to colour the eggplant pieces. Add the sugar. Mix.
- Add the spinach, mix, and cover the pan for a minute or until the spinach has wilted. Uncover, sprinkle ground black pepper to taste, add a bit of sesame oil (optional!), give it another quick mix, then serve.