Layering flavor is the key to this eggplant recipe. The combination of earthy eggplant, salted anchovies, caramelized onions, garlicky chives and crispy fried shallots is enriching and complementary tastes beyond just the basic ingredients.
Eggplants must be cooked completely through until it is meltingly tender and silky. Only then will it be smooth and creamy as well as receptive to other flavors. 
- Yield: 2 servings 1x
Ingredients
- 400 g eggplant (cut to 1-2 inch cubes)
- 80 g slated anchovies (cut into dice)
- ½ onion (chop into small pieces)
- 50 g chives (cut in ½-inch lengths)
- 1 tablespoon of soy source
- 1 cup of oil
- 2 tablespoons fried shallots
Instructions
- Heat oil in a large frying pan over medium-high heat, fry eggplant until well cooked and lightly browned, drain out the oil and leave the eggplant to a side platter
- Add one tablespoon of oil from the first step to the non-stick pan over the medium heat, add onion, anchovies and cook until onion is tender and anchovies are slightly caramelized
- Add eggplant and soy source, stir and cook for 3-5 minutes
- Turn off the heat and stir in chives and use the remaining heat to cook for 30 seconds.
- Add fried shallots and serve.
- Category: Side Dish
Frequently Asked Questions
What is the best way to ensure the eggplant is meltingly tender?
Cook the eggplant thoroughly until it is soft and silky, which may take longer than expected, ensuring it absorbs the flavors of the anchovies and onions.
How do I achieve perfectly caramelized onions for this recipe?
Cook the onions slowly over medium heat, stirring occasionally, until they are golden brown and sweet, which can take about 15-20 minutes.
Can I substitute the anchovies with something else?
While anchovies add a unique umami flavor, you could use capers or miso paste for a vegetarian alternative, but the taste will differ.
