We’re calling it – eggplants, cooked as the Chinese do, are one of the finest ways to prepare the purple stuff. And who better to turn to for Chinese eggplant recipes than the people who cook for a living? Try them Tony Tan’s way in a Hakka-style dish, where the eggplant are stuffed with prawns then deep-fried; or steamed Shandong-style before being topped with a sesame dressing.
But if we’re talking all-time favourites, it’s got to be eggplant done Sichuan-style: fish-fragrant eggplant by Dainty Sichuan and Dan Hong, or braised with chilli, garlic and wood-ear fungus à la one-time pop-up restaurant Goodluck Pinbone.
Tony Tan’s eggplant and broad beans with soy-sesame dressing
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Victor Liong’s grilled eggplant with sesame, cumin and chilli
Fish-fragrant eggplant (Yu xiang qie zi)
Dan Hong’s crisp eggplant with fish-fragrant sauce
Spice Temple’s steamed eggplant with three flavours
Salt-and-pepper tofu with braised eggplant
Lau’s Family Kitchen’s eggplant stuffed with taro
Shandong-style steamed eggplant with sesame dressing
Good Luck Pinbone’s Sichuan chilli eggplant with wood-ear fungus
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