Right photo: Ping Tung eggplant flower.
Ping Tung eggplant continues to produce well. Harvested quite a few more this week so decided to feature another eggplant dish.
If you are not into spicy food, or your love it but it does not love you, simply leave out the Asian chili sauce. It is just as good.
I like to serve this wrapped in leaf lettuce, also good in steamed (scroll down linked post) or unsteamed pita halves.
This dish freezes well.
Spicy Ping Tung
¾ pound Ping Tung eggplant, 2 – 3, cut into wedges or finger-size logs (see NOTE 1)
2 tablespoons oil
2 – 3 cloves garlic, minced
1 – 3 teaspoons Asian chili sauce or to taste
1 tablespoon ginger wine
2 tablespoons regular or gluten free soy sauce
1 teaspoon sugar
¼ – ½ cup vegetable or chicken broth
1 tablespoon Chinkiang vinegar (see NOTE 2)
2 teaspoons Asian sesame oil
1 scallion, thinly sliced
1 tablespoon toasted white sesame seeds
1. Add oil to preheated wok or frying pan. Add garlic and chili sauce. Stir-fry over medium heat for 30 seconds. Add eggplants, stir-fry until soft, adding broth 1 tablespoon at a time if wok or frying pan seems dry.
2. Add ginger wine, soy sauce and sugar. Stir-fry about 1 minute. Add remaining broth, bring to a boil. Cover and cook until just about all the liquid is absorbed.
3. Stir in Chinkiang vinegar and sesame oil. Remove to serving platter. Garnish with scallion and sesame seeds. Serve hot or cold.
(If you like a more mellowed vinegar flavor add vinegar during step 2 same time as ginger wine.)
NOTE 1: Substitute any available eggplant for the Ping Tung. The texture (not as creamy) will be different, and the eggplant may require peeling, but still very good.
NOTE 2: Substitute balsamic vinegar for the Chinkiang vinegar. Other vinegars work well with this recipe also. I have substituted unseasoned rice vinegar with good results.
Do check the acidity level of the vinegar you are substituting and make adjustments. The acidity level in both the Chinkiang vinegar and rice vinegar is under 5%.
Gluten free readers, do check list of ingredients on vinegar bottle.
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I’m wishing for next spring Norma when I can plant my Ping Tung! Will I need to brace it at all? Will a tomato cage do?
You know me and heat, LOVE IT. I’ll have to check out my Asian market for the vinegar and hot sauce; I have a list going already from Sissi’s blog.
A few bamboo stakes may be all that you will need. Your hot sauce will work well with this dish.
Perfect, thank you Norma.
I didn’t know eggplants produced such beautiful flowers. I love the sound of this dish. It would have amazing flavours xx
I was surprised at how pretty the eggplant flower is. Glad you like the dish, if you get around to trying th dish do give me feedback.
I have a bottle of Chinese Black Vinegar, can that be used? I don’t see on the bottle the acidity level–I could just open it and taste it to find out…
My eggplant plant is officially a stick with some leaf stems. I didn’t know woodchucks like eggplant leaves so much–news to me.
If you are not in a hurry to use the black vinegar, bring it to LG on Thursday and I will let you know exactly what it is. If you need to know sooner, send me a photo of the label.
Sorry about your eggplant, those darn woodchucks.
You got it, I’m bringing the bottle and let’s discuss!! 😉
Hi Norma, this looks really delicious! I see a trip to the Asian market coming on…really want to try it! Thanks for the recipe!
You are welcome. Do give me feedback after you have tried the recipe.
Didn’t know the eggplants produce such beautiful flowers at all… is it edible like zucchini flower?
I like it SPICY!
I really don’t know if the eggplant flowers are edible.
This looks yummy, Norma. I love Chinese eggplant preparations — so good with ginger, garlic and chile (probably the first form of eggplant I really learned to love after my childhood with horrible, breaded, pan-fried “steaks” of eggplant — yeesh!)
It is yummy. I usually make a big batch and freeze some in meal-sized portion for winter use.
What a spicy and delicious dish my friend 😀
And eggplant flowers are stunning!
Choc Chip Uru
I didn’t realize how pretty the eggplant flower is until I saw the photo.
What a gorgeous presentation! I think eggplant prepared with these flavours sounds amazing, I must try it!
Thanks for sharing this on Healthy Vegan Friday!
Thanks. Do give me feedback after you have tried the recipe.
Such a great dish, Norma, and to think, it all started with that pretty little flower. 🙂
Thanks. Isn’t this amazing? I plant a tiny seed, it germinates, grows into a plant, flowers and produces edible fruits.
Ooh, I like that this dish can be frozen. Great!
I frequently make a big batch, package into meal-sized portion and freeze for winter use.
Thanks Norma! I really like this dish, but never knew how to make it..
Glad you like the dish. Now that your gardening season is starting do you plant eggplant?
Norma, yes we did! In previous years we’ve had enormous success, so fingers crossed we will again this year (last year was a bit of a washout).
I so enjoyed seeing this recipe on your latest posting! I harvested another 2 Pingtung eggplants today, already had all of the ingredients on hand and made this dish for dinner. It was delicious! – the Pingtung are so “melt-in-your-mouth” tender and mild and your seasonings make it so tasty! I’ve just read some of the other comments and see it can be frozen – great! I think I’ll make it again when my next eggplants are large enough to harvest and freeze some for winter. What a good idea!
Your Ping Tungs are really producing for you. Glad you liked my recipe and thanks for the feedback. I sure hope there will be Ping Tung seedlings at next spring MG’s plant sale.
Oh yum! And I [honestly and truly am telling no lies!] have an eggplant [well, not Ping Tung, but I won’t hurt it by ‘telling’!] and your recipe is slightly different from mine! Thanks! I have some of what we call ‘mountain flat bread’ at home, and I can see a moreish Sunday lunch!!
Have a delicious Moreish Sunday lunch.
Hi Norma, This dish is another great dish made out of those delicious eggplants. And as I am reading, well, at this point, writing this comment, I am eating bitter melon. Brought it for the very first time from the market today to try. I have to tell you, I like the texture and the taste. Won’t eat a lot, but I can see it in my salads. What is the good way to cook bitter melon? Thanks, Norma! 🙂
Glad to learn that you tried and liked bittermelon, as I have mentioned in previous post, it is an acquired taste. For recipe go to my 2011/11/11 post.
Thanks Norma! I did check it out, will try. I am surprised by it’s taste, and texture.
This looks like a lovely dish. I think I would really enjoy spicy eggplant. I had no idea their flowers were so pretty too. 🙂
I too was surprised at how pretty the eggplant flower is. Growing eggplant for many years but never paid attention to the flower until recently.
I have been looking for a good Chinese eggplant recipe and I reckon this will be it – sounds delicious. My favourite dish in my favourite Chinese restaurant is Eggplant cooked in Clay Pot, try as I might I haven’t been able to recreate it….yet….
Let me know if this is “it”. What is in the “Eggplant Cooked in Clay Pot”? Let’s see if together we can recreate the dish.
I love spicy and this sounds terrific. Especially eaten in a nice crisp lettuce leaf.
Glad you like the dish. Making a lettuce wrap is one of my favorite ways to enjoy this dish.
This looks like a new eggplant recipe I will add to my collection. Hot food is my staple, so I’m sure I would love this dish.
Do give me feedback when you get around to trying the dish.
Love the idea of wrapping this dish in lettuce leaves!
The crunch of the lettuce leaves gives the dish another dimension.
I’ve never used Ginger Wine before…thank you so much for introducing this to me 😉
You are welcome. This is something lazy me created, not at all necessary.