Forksticks

A popular dish from Hunan, China. Eggplant is in season at the moment, it's easy to make and deliciously light and spicy.

What you need:
1 large Eggplant
Salt
2 Dried Shitaki Mushroom (soaked in boiling water for 30 min)
250g Minced Turkey (or pork)
2 Tbsp Chilli Bean Paste
2 tsp finely chopped ginger
2 tsp finely chopped garlic
2 fresh red chilli, finely sliced
2/3 cup chicken stock (or water)
1/2 tsp dark soy sauce
2 shallots, chopped
1 tsp sesame oil
Peanut oil for frying

1. Peel the eggplants, cut them in rectangular chunks, sprinkle with salt and leave to drain for 30 min.
2. Drained the mushroom, finely chopped and set aside.
3. Rinse the eggplant thoroughly and pat dry. Heat the oil in a deep wok over high flame and fry for a few minutes until they are tender with slightly gold tint. Shake off the excess oil and set aside on the paper towels.
4. Drain the oil until only 3 tablespoons remaining. Add the turkey and stir-fry as it separates an loses its water content. Add the chilli paste until the oil is red.
5. Add the rest of the ingredients (ginger, garlic & Shitaki mushroom), pour in the stock, soy sauce and eggplant. Simmer for a few minutes until all flavours have penetrated the eggplants.
Season with salt if needed.
6. Finally turn up the heat to reduce the sauce of you prefer the dish dry. (I generally don't, as I like the sauce). Drizzle the sesame oil and Sprinkle the shallots on top to serve.

Ever since I was invited to a Persian gathering with the most delicious eggplant dip that I’ve ever encountered, I was beguiled forever. 

Hopefully my interpretation can do justice to their culinary cultural love.

What you need:
2 large Eggplants, peeled and cubed
6 Tbsp Kashk, can substitute with sour cream or even natural yoghurt 
2 onion, sliced thinly 
1 Tbsp Tomato paste, dissolved with 1/2 cup I water
2 Tbsp Mint or Dried Mint
3 cloves Mince Garlic
6 Tbsp Olive Oil
Black pepper to taste
Salt to taste
1.5 tsp Tumeric powder

1. Divide the olive oil accordingly.
Fry mint leave with a little oil, set aside. (as the leave burnt quickly, only a few seconds shall do)
Fry onion, set aside.
2. Fry garlic and eggplants till soften and golden. Add tomato paste solution, 3 Tbsp Kashk and onion. Stir well and simmer with a cover for 8 min at least and stir from time to time.
3. When the eggplants are well cooked, remove from heat and mash the mix. Stir in 2 Tbsp of Kashk with tumeric, black pepper and salt.
4. To serve, spread the remaining Kashk and garnish with mint oil. Top with optional crushed walnut, almond or even parsley.

This is my modified version of Iranian Eggplant Dip (Kashkeh Bademjan)

What you need:
2 large Eggplant, peeled and sliced in chunks
2 Onion, sliced
1 clove Minced Garlic
2 Cups Fresh Mint Leaves, blend with 2 Tbsp olive oil
Olive oil for pan fried eggplants
2 Tbsp Sour Cream
1 tsp Ground Cumin
1 tsp Chilli Powder
1.5 tsp Tumeric Powder
1 Tbsp Fried Shallot, ready purchased from Asian grocer 
Pinch salt
1/2 Tbsp Soy sauce

1. Panfried eggplants in batches on high heat with a little olive oil. (ref picture). Set aside. Slice the eggplants into small pieces.
2. Heat a separate frypan with 1Tbsp olive oil and stir in the blended mint leaves till slightly darken and fragrant. Set the leaves aside.
3. Use the same frypan and cook onion till soften and caramelised. Add garlic, the eggplants #1 & mint leaves #2 back in. Mix well on the stove with medium heat.
4. Add all the spices into the mixture. Salt to taste and soy sauce. Stir in sour cream. 
5. Blend the mixture (optional) or use the spatula to mash the mixture into finer texture.

Garnish with some fried shallots and more mint. Serve with Pita bread or Greek Flat bread.