Lebanese Eggplant 500g
Tender, thin-skinned and quick-cooking — perfect for stir-fries, grills, braises and noodle bowls.
Why you’ll love it
- Slender shape and fine seeds mean a silky bite with minimal bitterness.
- Thin skin cooks fast — great for weeknight stir-fries and sheet-pan roasts.
- Absorbs sauces beautifully (soy, garlic, sesame, doubanjiang) without turning soggy when seared hot.
- Versatile across cuisines: from wok-seared to braised, grilled, or steamed salads.
How to enjoy
- Wok‑seared garlic soy eggplant — Sear batons over high heat until golden, then toss with light soy, a touch of sugar, crushed garlic and a drizzle of sesame oil. Ready in 5–8 minutes.
- Sheet‑pan soy‑glazed eggplant with shimeji — Roast halved, scored eggplants and shimeji mushrooms; brush with a glossy glaze of dark soy, honey and garlic. Serve over steamed rice.
- Mapo‑style eggplant with pork mince — Stir‑fry eggplant, then simmer briefly with pork mince, doubanjiang, garlic and stock for a savory, gently spicy sauce. Spoon over rice or noodles.
- Steamed eggplant with sesame‑soy vinaigrette Light & fresh — Steam strips until tender (4–6 minutes), then chill and dress with light soy, rice vinegar, and a few drops of sesame oil. Top with sliced spring onion.
Prep Tips
- For extra silky texture, salt batons for 10–15 minutes, then pat dry before cooking.
- Get the pan hot first; add oil just before the eggplant to encourage browning without excess absorption.
- Microwave‑steam (covered) for 3–5 minutes before stir‑frying to speed things up.
- Score halved eggplants in a crosshatch so glazes and sauces penetrate evenly.
- For crisp edges, dust pieces lightly with cornstarch and pan‑sear 2–4 minutes per side.
Pairs well
More in this category
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