Eggplant redux

I could have easily finished off the enchiladas, but decided to play nice and let M have the last serving. Eggplant it is...probably one of the least photogenic dishes out there, but mmm mmm good!

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!

Btw, does anyone out there have first-hand experience w/ the inflammatory properties of eggplant/vegetables in this family? I'm really curious!

Cantonese-style steamed eggplant

Today I ate an entire eggplant. By myself, lol. I also ate it so quickly that I never got a photo of it! But here's how it went down: I took this simple recipe (http://chinesefood.about.com/od/vegetablesrecipes/r/steamedeggplant.htm) and made it even simpler:

Ingredients:
1 eggplant (maybe 10"x5"?)
1 tbsp sesame oil
1 tbsp vegetable or canola oil
1 tsp light soy sauce or to taste
1/2 tsp sugar or to taste

Method:
Cut the eggplant into pieces (I did 4"x0.5") and place them in your steamer (I used the steaming tray of our rice cooker). Depending on your steamer, the timing may vary. I'll include an approximate cooktime next time I make it; this time it was slightly overcooked (thought still tasted great). Transfer eggplant to a big bowl. Whisk the remaining ingredients together and pour over the steamed eggplant in a big bowl, stirring to ensure the sugar dissolved.

Then, eat it all! YUM! :P

PS. Adding garlic would probably be more authentic.