I didn’t know eggplants could get so ginormous. The original recipe called for four Asian eggplants, but holy crap, I could barely even fit one through my door. So I only used one…
Here’s the ingredients:
- 1 Asian eggplant
- 2 teaspoons of salt
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 2 tablespoons of vegetable oil
- 2 teaspoons of minced garlic
- 1 tomatillo pepper
Actually there were also supposed to be two peppers, but I cut that down to just one.
Let me tell you, it was pretty awkward shopping at Sprouts the other day. I felt like everyone was staring at me, judging me with their veteran eyes. They all seemed so experienced in the art of grabbing-vegetables-and-getting-the-hell-out. Meanwhile I was standing there, looking dumbfounded, not knowing what in the world to get.
Here’s a story for you. I saw a small tub of pre-cut garlic for five bucks. “Eh, I don’t really need that much, but I don’t see garlic anywhere else.” So I took it. Of course, two minutes later, I found a pack of five cloves for four bucks. Awesome. Dropped the tub and gathered the cloves. THEN, I spied on the other side a bunch of individual cloves. Couple bucks. Great. Dropped the bushel (is that the right counter?) cloves and grabbed the single piece of garlic. Fast forward five minutes. I’m in the Asian aisle and I see a jar of minced garlic. Three dollars. Worth it. Dropped the clove, picked up the jar. And that was the pointless tale of my garlic adventure.
Also, holy crap. It took me forever to find the right oils and oyster sauce. I could’ve asked for help, but my pride blocked my view of any grocery store attendants.
I’ll be posting the steps and process tonight (hopefully).