Japanese eggplant or Chinese eggplant, which is becoming increasingly common at farmers’ markets and is typically longer, thinner and a bit more corkscrew-shaped than the eggplant you may be used to. And while it may look strange, it still shares the same nutritional benefits that have made the purple plant a popular mealtime choice.Japanese eggplant is milder and less bitter than other varieties. Since it’s extra spongy, don’t overdo the marinades.For me I still like to cooked this eggplant with shrimp in spicy bean paste.It's not only taste delicious,the texture is softy and mushy.
4 medium size Japanese eggplant,cut chunk and washed
20 small shrimp,peeled and clean
1 stalk scallion,cut 2 inch
1 medium carrot,peeled and slice
2 tbsp bean paste (tauchu)
2 tbsp spicy sauce
1 tbsp sugar
salt to taste
2-3 tbsp water
1/2 cup oil for frying eggplant
1:Heat oil in wok at high heat.When oil is hot enough about 360 F,add in eggplant.Fry eggplant for 5-8 minutes,then remove cooked eggplant from oil.
2:Remove the excess oil from wok,add in chili paste and bean paste.Saute both for 3-5 minutes before toss in shrimp,cooked eggplant ,sugar and salt.Stir well,if needed add in some water.
3:Cook for another 5 minutes.Check the seasoning and toss in the scallion.Dish out and serve warm.