Poached Eggplant with Spicy Korean Sauce
Time for /52weeks! This week was a real challenge, since I’ve had Korean maybe once before and had never attempted to cook it. Luckily I have a few vegetarian cookbooks that include ethnic cuisines and found a great base recipe in Madhur Jaffrey’s World Vegetarian. After Googling a few of the ingredients, and trying to figure out how I could get the same general flavor without the lemon juice or peanut oil. I also debated on how to best cook the eggplant, either the poached in the original recipe or the steamed version that was suggested. In the end I decided to go poached since I have never done that before, and might as well go all new!
This sauce is amazingly versatile, when I do this again I plan to double the sauce and add some fried or baked tofu to the mix. I think it would also go well with rice or buckwheat noodles instead of the rice – just to be a little different. This challenge just proved once again that trying out new techniques and styles can be very tasty! Also, be sure to check out World Vegetarian for the recipe that inspired this dish