So this time I didn't bother measuring, and as a result learned something new: yes, it's important to test the flavoring and adjust accordingly, but when working with absorbent vegetables, perhaps it's better to wait a little bit before making any additions! (with the added complication that I eat it plain. It's meant to be served over rice!).
At any rate, I also managed to take photos before the entire thing vanished into my belly. Voilà ici:
|Just these 4 ingredients plus eggplant!|
|I really don't use much of each ingredient; the eggplant adds about 1/2 cup of its own liquid, so there's really no need.|
|Dumped the freshly steamed eggplant into the bowl of sauce...|
|And gave it a stir! The color of the eggplant darkens a bit after 10-15 minutes, which indicates that it's probably OK to test the flavoring. Plus if you wait, it won't burn your mouth as much!|