Comments on: Spicy Eggplant a la Marketman

By: Maymay

Maymay — Thu, 21 Jul 2005 03:50:47 +0000

ANG SARAP NAMAM ! NAKAKAGUTOM GRABEEEEEEEEEEEE !

By: schatzli

schatzli — Mon, 18 Jul 2005 21:37:42 +0000

you dont get this thin long eggplant here (aubergine) we hav the dark short rounded ones…

good cook and chef experiments a lot MM. I like it when you cook and simply call them ala market man.

By: Noel

Noel — Mon, 18 Jul 2005 17:30:11 +0000

My first visit here, although have heard about it from other food bloggers for some time now. Great and informative site! nice and easy to do recipes.
Sana you ahve “low-fat” recipes too.

By: mlq3

mlq3 — Mon, 18 Jul 2005 10:06:36 +0000

In alas, I've tagged you for one of those book baton thingies :)

By: suzette

suzette — Mon, 18 Jul 2005 07:14:37 +0000

i love eggplants! i just fry them and dip it in soysauce with calamansi or chili sauce. simply divine!

By: Marketman

Marketman — Mon, 18 Jul 2005 06:59:42 +0000

Gosh! All these great ideas. I like the sambal olek concept a lot. When I lived in Indonesia, the eggplants used to be fried or grilled swimming in sambal (a chili paste)and they were delicious. I also really like the lamb idea. Sounds like the perfect stuff to ladle over some couscous. and Yes, these are the longish eggplants. Shaoxing rice wine can be purchased at large groceries or in Chinese grocery stores. If you are not in the Philippines, Asian food stores usually carry it. Thanks all for those comments!

By: mojitodrinker

mojitodrinker — Mon, 18 Jul 2005 06:24:15 +0000

sounds good! just a couple of questions: asian eggplants are the long ones, right? and where does one buy Shaoxing rice wine?

By: joey

joey — Mon, 18 Jul 2005 05:58:58 +0000

All I can say is: That looks great! Another wonderful way to have eggplants! Yahoo :-)

By: Apa

Apa — Mon, 18 Jul 2005 05:49:57 +0000

I used to cook the same thing, patterned after the one in the late great Ho Hoi Kitchenette in Malate. A tiny amount of sesame oil helps it along, and I used to add chopped red and white onions to mine, in addition to the green. It’s also great with ground lamb instead of pork.

By: stef

stef — Sun, 17 Jul 2005 22:40:24 +0000

ooh, yummy! this is very similar to the way i “sneak” eggplants into my children’s diet — except i use sambal oelek for heat, and i dice the eggplant so they don’t detect it!