Hi Bob,
I look forward to trying that Asian recipe. I was thinking of grilling or frying the eggplant halves or disks if using a large black type, on a non-stickpan, then cutting into strips so I don't use the oil. Then assmebling the stir fry. Also a neat Middle Eastern salad overleaf on that webpage.
Hi Worth,
I don't know the little white ones but the little bitter green ones really make a green Thai curry by imparting some acid bite to go with the sugar, salty, lime, hot, sweet flavour combos.
The thing I liked about the baba ghanoush recipe was the lack of oil, though tahini is all sesame seeds. Still, I love that smokey flavour.
On the Yum Cha trolleys in Chinatown here they do a great grilled fish slab on eggplant dish with ginger and hot peppers.
As for Korean, briingon the Bulgolbi.Mmmm. And the Japanese miso combo is one of my faves.
