Slow-cooked Star Anise Eggplant, Part Deux
I’m in New York right now, so I’ll keep this short.
Last night’s meal: a variation on my slow-cooked eggplant with lots of garlic, ginger, scallions, soy bean paste, star anise, and scallions. Cooked so long it dissolves in your mouth with the unctuous creaminess of stewed pork.
I’m going to leave out the part where I chopped off the tip of my index finger. There was some blood on the camera, but luckily not on the eggplant.
On the side: I took a rice mix for “Chinese Eight Treasure Porridge” and cooked it as if it were brown rice. The result? An incredibly sweet and satisfying blend of brown rice, barley, adzuki and mung bans, and lotus seeds.
Plus some steamed asparagus for chew.
This weekend, lots of coffee excursions are in order. Just got back from the most incredible Japanese meal at Village Yoshoku. Highlights: grilled mackerel and a daikon salad with umeboshi and shiso.
Sorry to run! Have a good weekend, everybody.