I thought it was enough to put my cedar plank over aluminum foil and the burners to the lowest setting… luckily, I had the temperature probe in the salmon, so I noticed the flare up right away and it came out not much darker than in the picture.

Hey !food, wanna share a kitchen disaster in the comments?

  • jennifilm ( jennifilm@beehaw.org ) English
    3·
    3 years ago

    I’ve just tried to find one online but couldn’t find anything exact - here’s roughly what I do:

    Slice an eggplant into batons. Salt the pieces lightly and leave them to drain in a colander - they’ll lose some of their internal moisture and be a bit crispier in the end. mix up some cornflour with a dash of salt and coat the eggplants in this, before giving them a quick fry in a hot wok until they’re crispy.

    For the sauce, I use a few tablespoons of honey with a teaspoon or two of soy sauce, along with a dash of chicken stock and a little msg. Fry a little garlic in the wok quickly, and add the sauce mixture before the garlic browns. Simmer for a little while until it thickens - you can add some cornflour slurry here if you need to. Once it’s thick, add the eggplant back and toss until well coated!