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First of all, get some skinny eggplant, or the fat round ones, doesn't matter, cut em how big or small you want. Okay? Here we go, get yourself a veggie peeler, and peel off the soft skin. Trim both ends, removing the stem at the top, and squaring out the bottom end. If you look at the top photo, it's soften eggplant, the skinny ones. All I did was this.
1. Heat up some oil in the wok over medium high heat, I just used Wesson vegetable oil, was it organic? Probably not, but I am not into this whole debate thing eh?
2. Once the oil is hot, add in a few slices and cook until soft, then remove and let it drain on some paper towels on a plate.
3. Once cooled, I rolled it up in some rice paper and made some spring rolls, and added shredded Romaine, and carrots.
AD
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It's very easy to do, I mean softening up eggplant, and once it's cooked and cooled down, you can do all kinds of things with it, baba ghanoush, use it as a wrap if you got a large slice, and fill it with some deviled shrimp or lobster. All good yeah? Check the pic below, it's sizzling in the hot oil in my favorite wok.
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| © 2015 AD
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So there you have it, really easy stuff, just keep this in mind, when slicing the eggplant, you'll notice that the meat may get discolored, if you are cooking it, there's no worries. Now if you're going to place those sliced puppies on display then I don't know guys... So was this a Yay (Happy post?).
Until next time.
Ron.
© 2015
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