Chinese EggPlant and Potato Stew

So after coming home after yet another hectic day of attempting at this thing call “life”, I decided to recreate one of my dad’s famous recipe tonight and drum roll pleaseeeeee:

Chinese Eggplant and Potato Stew !

Let me start the post with this warning first, my dearest reader : there is a lot of oil ( i.e. fat) in this dish..which is what makes it de.lic.iouse. !

1) You will need

1 medium-sized Chinese eggplant ( and if you can’t tell the difference between a Chinese eggplant and a non-chinese one, here is a tip, the Chinese Eggplant is the one that resembles a purple cucumber )

2-3 small to medium size potatoes

1-2 scallions

and 1/4 of an Onion

2) Chop, dice and cube the above ingredients into any sizes as you please.

3) Generously add a few spoonful of oil into a wok at high heat and add the chopped scallion , once you get the scallion’s favour out, introduce the cubed potatoes to the wok.

4) Once the potatoes are almost fully cooked , leave them on the side and start cooking the diced eggplant. Basically let them swim in oil over medium heat (A little secret tip from my dad: add a bit of  flour or corn starch to the eggplant to enhance it’s creamy texture.

5) Finally introduce the eggplant to the potatoes that have already been cooked and combine the flavours together ! Bon Appetite!

p.s. For some reason, I was not able to make this dish taste the same way like my dad’s. But it was still pretty good 🙂  I guess there are somethings you just can’t imitate from the masters!


About Hui

Ottawa-based LifeStyle Blogger
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